This recipe is the best way I know of using up left over turkey. I invented it at a demonstration a year ago in Ireland and the only reason it wasn’t in the last book was I forgot about it. It freezes beautifully, and is perfect as a starter with toast or for sandwiches.
In a heavy frying pan melt the butter and lightly fry the garlic then throw in the turkey meat. Add all the seasonings and stir well. Taste and adjust the seasoning. Put into a food processor and blend to a coarse paste. This will store well in the refrigerator or in a pot covered with a layer of clarified butter. It will also freeze.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.