Turkey Spread

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Leftovers got you stumped? This turkey spread recipe is your answer! It uses leftover stew as its base, making it a delicious and sustainable way to avoid food waste. Plus, it’s incredibly easy to make and endlessly customizable.

The stew base likely provides a richer and more complex flavour than a typical turkey salad. The grinding and baking process create a smooth and spreadable consistency, making it easy to enjoy on various foods like sandwiches, crackers, or wraps.

We love the turkey spread, because the recipe incorporates vegetables, adding vitamins and minerals to the dish. Like my Meatloaf Pate Recipe, it can be a good source of protein and fibre depending on the specific ingredients used. Another delicious recipe is my turkey liver pate, which has a much finer texture than meat pâté.

Ingredients

This turkey spread recipe can be made with leftover turkey stew, or even other cooked meat, to help reduce food waste. Since I don’t have any leftover stew, I’ll be making a fresh turkey stew with the following ingredients:

• Turkey Thighs 1 kg: Using diced thighs instead of breast meat adds a richer flavour and helps the spread retain moisture during baking.
• Carrots 4 pcs: These sweet and crunchy roots add a touch of natural sweetness and textural contrast to the stew.
• Parsnip 1 pcs: Similar to carrots, parsnips offer a slightly earthier and nuttier flavour, adding depth to the overall taste profile.
• Leek 1 pcs: This milder cousin of the onion provides a subtle oniony flavour without the overpowering sharpness. Its delicate sweetness and soft texture complement the other ingredients beautifully.
• Onions 3 pcs: These aromatic vegetables add depth and complexity to the stew. Feel free to choose your favourite type of onion, such as yellow, white, or red, depending on your desired flavour intensity.
• Bell peppers 2 pcs: These colourful vegetables not only add a vibrant visual element but also contribute a touch of sweetness and a subtle capsicum flavour. You can use any colour bell pepper you prefer, or even a combination for varied sweetness and colour.
• Celery Root 1/4 pcs and Stalks 2 pcs: Celery root brings a subtle earthiness and a slightly celery-like flavour, while the stalks add a refreshing and slightly bitter note.
• Parsley 1/2 bunch: Chopped fresh parsley adds a touch of freshness and brightens up the overall flavour profile.

Once the stew is simmered and grinded, these ingredients elevate the spread to an even richer and more flavourful level:

• Mustard 2 tbsp: This adds a touch of tanginess and complexity, balancing the richness of the turkey and vegetables. You can use Dijon or your favourite type of mustard.
• Breadcrumbs 6 tbsp: They act as a binder, ensuring the spread holds its shape and achieves a slightly crispy top after baking. Use store-bought breadcrumbs or make your own from dried bread.
• Salt & Pepper: These essential seasonings are crucial for enhancing the natural flavors of all the ingredients.
• Marjoram: This herb brings a subtle, earthy, and slightly minty aroma, adding a unique touch to the spread. Adjust the amount based on your preference.
• Ground Coriander: This warm spice adds a citrusy aroma and a slightly sweet, nutty flavor, offering depth and complexity to the taste profile.
• Ground Caraway: This unique spice contributes a hint of anise-like sweetness and warmth, complementing the other spices and herbs beautifully.
• Butter 150 g: This adds richness and helps create a smooth and creamy texture in the baked spread.

How to Make the Turkey Spread?

Preparing the Ingredients

To begin, I will cut the carrots, parsnips, celery stalks, and peppers into medium-sized pieces, as they will all be simmered together in the stew.

I will roughly chop the onion and leek separately. They will be added to the pot before the other vegetables, and will be ground later with the other ingredients.

Make a Turkey and Vegetable Stew

In a large pot (a Dutch oven cast iron pot is ideal), I’ll heat 2 tablespoons lard and 50 ml sunflower oil. I often use lard for its flavour, but feel free to substitute with just oil. When the oil is hot, add the cubed turkey and sear for a few minutes until golden brown.

Add the coarsely chopped onions and leeks to the meat along with a teaspoon of sea salt. Let them cook together for about a minute.

Followed by the diced vegetables, the parsley and a few sprigs of thyme.

Add enough hot water to cover the ingredients (about a litre). Then, add a teaspoon each of cumin, ground coriander, marjoram, pepper, and mixed vegetable seasoning. Finish with a spoonful of pepper paste.

Put the lid on and simmer on low heat for about an hour, stirring occasionally. Check the seasoning and adjust as needed. The stew is ready when the turkey is cooked through and the vegetables are tender.

Make and Bake the Spread

Let the stew cool slightly to avoid burning yourself. Then, using a food processor or grinder, grind all the solid ingredients except for the thyme sprigs.

After grinding, we’ll season the turkey spread and give it a creamy texture. Add about 100g of melted butter and two tablespoons of English mustard (for its stronger flavour). Add a teaspoon each of sea salt, freshly ground black pepper, mixed vegetable seasoning, marjoram, and ground coriander.

Mix everything to combine the ingredients. Taste and adjust the seasonings as needed. To achieve a creamy, smooth consistency, gradually add and mix in 6-7 tablespoons of breadcrumbs, stopping once you reach the desired texture.

Choose a baking dish of any shape, but large enough to fit the spread comfortably (ceramic or heat-resistant glass are ideal). Grease the baking dish with butter. Transfer the spread and level it out. Sprinkle a few pieces of butter on top for extra fat and flavour.

Place the dish on the middle rack of the preheated oven set to 200 degrees Celsius (392 degrees Fahrenheit) . Bake for about 15 minutes, or until the top gets a little colour and a crust forms. The exact cooking time may vary slightly depending on your oven and the size of the dish.

Let the spread cool down to room temperature before serving. This turkey spread recipe is perfect for sandwiches and sure to be a hit!

Serving the Spread

The most traditional way to enjoy the turkey spread is on bread. Toast your favourite bread, spread with the turkey mixture, and enjoy! You can use a variety of breads like sliced white, wheat, rye, sourdough, or baguettes.

Also, you can pair it with other fillings like lettuce, tomato, cheese, pickles or sliced vegetables.

Use the spread as a base in wraps made with tortillas or pita bread. Add lettuce, cucumber, cheese, hummus, or other desired fillings for a flavourful and portable meal.

Other creative options:

• Vegetable Dip: Thin the spread with a little yogurt or olive oil to make a dip for vegetables like carrots, celery, bell peppers, or cucumber slices.
• Deviled Eggs: Use a piping bag to fill the centers of deviled eggs with the spread for a unique and flavorful twist.
• Stuffed Peppers: Hollow out bell peppers, cook them, and then fill them with the spread for a hearty and healthy dinner option.
• Potato Skins: Spread a layer of the turkey spread on baked potato skins and top with shredded cheese for a delicious appetizer.

How to Store the Turkey Spread?

Transfer the cooled spread to an airtight container. It will stay fresh in the refrigerator for up to 3 days.

If you plan to store the spread for longer, you can freeze it. Transfer it to an airtight freezer-safe container or portion it out into smaller containers. Label the container with the date to avoid exceeding storage time. Frozen turkey spread will generally be safe for up to 3 months.

Always ensure the spread is completely cooled to room temperature before storing it in the refrigerator or freezer. This prevents the growth of bacteria.