Turkey Spread
Servings: 8 servings
Calories: 301kcal
Level up your lunch! This Turkey Spread recipe, uses leftover stew as its base, creating a unique and flavourful spread for sandwiches.
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Equipment
- 1 Dutch oven cast iron pot
- 1 meat grinder
- 1 ceramic baking dish
Ingredients
For the Stew
- 1 kg turkey thighs diced
- 3 pcs onions medium-size, red
- 2 pcs bell peppers red and green
- 2 pcs celery stalks diced
- 1 pcs parsnip or parsley root, diced
- ¼ pcs celery root diced
- 4 pcs carrots diced
- ½ pcs leek diced
- 2 tablespoon lard replace with 50 ml oil
- 50 ml sunflower oil or vegetable oil
- ½ bunch parsley fresh
- 3 sprigs thyme fresh
- 1 tsp sea salt kosher
- 1 teaspoon ground pepper freshly ground
- 1 teaspoon marjoram dried
- 1 teaspoon coriander seeds ground
- 1 teaspoon caraway ground
- 1 teaspoon vegetable mix Delikat
- 1 tablespoon pepper paste
- 1 l water hot
For the Spread
- 100 g butter melted
- 2 tablespoon mustard English
- 1 teaspoon sea salt kosher
- 1 teaspoon ground pepper freshly ground
- 1 teaspoon marjoram dried
- 1 teaspoon coriander seeds ground
- 6 tablespoon bread crumb
- 1 teaspoon vegetable mix
For Baking
- 50 g butter grease and top
Instructions
- Cut the carrots, parsnips, celery root, celery stalks, and peppers into medium-sized pieces, and roughly chop the onion and leek separately.
- In a large pot, heat the lard and the sunflower oil. When the oil is hot, add the cubed turkey and sear for a few minutes until golden brown.
- Add the onions and leeks to the meat along with sea salt. Let them cook together for about a minute.
- Add the diced vegetables, the parsley and a few sprigs of thyme. Fill with enough hot water to cover the ingredients.
- Season with ground cumin, ground coriander, marjoram, pepper, and mixed vegetable seasoning. Finish with a spoonful of pepper paste.
- Simmer on low heat for about an hour, stirring occasionally.
- After cooling, use a food processor or grinder, and grind all the solid ingredients except for the thyme sprigs.
- Season with melted butter and English mustard. Add sea salt, freshly ground black pepper, mixed vegetable seasoning, marjoram, and ground coriander.
- Gradually add and mix in 6-7 tablespoons of breadcrumbs, stopping once you reach the desired texture.
- Grease a 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 in 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.
- Let the spread cool down to room temperature before serving.
Video
Notes
This recipe can be made with leftover turkey stew, or even other cooked meat, to help reduce food waste.
Toast your favourite bread, spread with the turkey mixture, and enjoy!
Nutrition
Calories: 301kcal | Carbohydrates: 9g | Protein: 26g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 80mg | Sodium: 1254mg | Potassium: 408mg | Fiber: 1g | Sugar: 2g | Vitamin A: 703IU | Vitamin C: 8mg | Calcium: 76mg | Iron: 3mg
