Poultry farce, a porridge with many culinary possibilities

Ingredients for 4 servings:

• 130 g turkey breast
• 1 egg(s)
• 40 g butter (nut butter) * almost cold, but still liquid
• salt and pepper
• 160 ml cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

This is a basic preparation that can be modified according to taste and intended use. Dice the turkey breast and puree it with the egg, nut butter*, pepper, and salt. Gradually add the cream and stir until a smooth stuffing is formed. Season to taste and pass through a sieve. Depending on the intended use, parsley, chives, thyme leaves, chopped rosemary needles, or other herbs can be stirred in. The quantity of stuffing is generous, so there will usually be quite a bit left over if it is only used to stuff poultry legs. The leftover can also satisfy other culinary interests, for example, by simply forming it into small dumplings and frying it, or by adding it to chicken soup, filling a cabbage roll with diced bacon, or mixing it with finely chopped mushrooms, or making small blinis fried in butter or bacon. There are so many uses and variations that I don’t want to list here. * For the nut butter, heat the butter in a saucepan over medium heat, bring to a boil, and wait until it slowly turns a light brown color. The whey will settle in dark spots at the bottom. Strain it through a fine sieve before further processing. This butter has a nutty flavor, hence its name. Be careful not to burn it while melting and start smoking. Then pour it away and try again.