Turkey rillettes with apple and celery root
12 servings
60 minutes
A delicate and light French snack that is baked in the oven. The technology is similar to terrine or pate, but the texture is different: rillettes have a less uniform consistency. Can be served with crispy toasts and sweet sauces, such as onion marmalade.
1
Preheat the oven to 160ºC.
2
While the oven is heating up, prepare all the ingredients: wash, peel, and dice the apples, celery root, and onion into cubes (about 1 cm).
- Apple: 2 pieces
- Celery root: 180 g
- Onion: 120 g
3
Cut the turkey into cubes (1 cm) as well. If you have time and energy, you can chop half of the turkey with a knife into minced meat.
- Turkey: 600 g
4
Place the pan on high heat. Add the apple, celery root, onion, and oil.
- Apple: 2 pieces
- Celery root: 180 g
- Onion: 120 g
- Butter: 150 g
5
Reduce the heat to medium. Stir for seven minutes, then turn off.
6
Add turkey and 0.5 teaspoon of salt and pepper.
- Turkey: 600 g
7
Mix and distribute the minced meat into 2 jars.
8
Place the jars in a deep baking dish. Fill the dish with water up to halfway up the jar (or almost to the edges of the dish).
9
Bake in the oven for thirty minutes. Remove and tightly close with lids. Store in the refrigerator.