This is a simple way of making excellent use of left over roasted turkey legs.

Ingredients

This is a simple way of making excellent use of left over roasted turkey legs. I serve this as a starter or as a lunch or supper dish. It is also great to take on a picnic. Lots of toast or grilled bread or if eating out of doors just some crusty bread are the best accompaniment.

The suggested addition of a little of the turkey cooking juices are delicious, but if not available, the dish will still be lovely. I re-roast the turkey skin that I have removed from the legs and serve it as a crispy and delicious garnish. 

Serves 6-8

  • 280g cooked turkey meat preferably from the legs with skin removed
  • 140g butter
  • 2 tablespoons chopped parsley
  • Generous pinch of grated nutmeg
  • Generous pinch of cayenne pepper
  • Zest of ½ lemon
  • 2 tablespoons of turkey cooking juices from the roasting tray or serving dish optional
  • Sea salt and freshly ground black pepper

Topping

  • 35g hazelnuts, roasted in an oven at 180c for c 6 minutes, cooled, peeled and chopped coarsely
  • 4 tablespoons melted butter (from quantity of butter above)
  • Zest of ½ lemon
  • 1 tablespoon chopped parsley
  • 1 tablespoon of cold cranberry sauce
  • Sea salt and freshly ground black pepper
     

Method

  1. Chop the turkey into coarse pieces and place in a food processor. Melt the butter and reserve 4 tablespoons for the topping.
  2. Add the parsley, nutmeg, cayenne, lemon zest and salt and pepper to the turkey.
  3. Process for a few second just to chop the turkey slightly. Add in the melted butter and process again very briefly until a slightly coarse pate type consistency is achieved.
  4. Finally, add the meat juices if using and process very briefly. Taste and correct seasoning and not being afraid to also add more of the nutmeg and cayenne if the mixture is not tasting deliciously piquant.
  5. Place the mixture in individual serving pots of one larger bowl. Smooth over the top with the back of a spoon. Mix the hazel nuts with the reserved 4 tablespoons of butter, lemon zest and parsley. Season with salt and pepper.
  6. Drizzle this over the top of the pots to cover.
  7. Finally drop a few cranberries on top of each pot and gently press into the butter. If a little of the juices from the cranberries bleeds out, that is absolutely fine. It will look lovely and festive.
  8. Chill until ready to serve with lots of toast, grilled bread, hot crusty bread and maybe some pickled red cabbage on the side.