Potted Turkey with Cranberry Chutney

Flavorful turkey paste chilled in jars, served with a tangy homemade beetroot and cranberry chutney and toasted sourdough bread.

Easy Turkey Appetiser Christmas Chutney Cranberry

Estimated Nutrition

Calories

630.1

kcal / serving

2520.4 kcal total

Carbs

49.1g

per serving

196.4 g total

Fat

39.1g

per serving

156.2 g total

Protein

20.6g

per serving

82.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Sugar

CondimentsSauces

100

Red Wine Vinegar

Dairy

Butter

Un-melted

Butter

Melted, for topping

Fruits

tsp

Lemon Juice

200

Cranberry

Blanched in boiling water for one minute

GrainsCereals

stalk

Sourdough Bread

Sliced and toasted

Meat

250

Turkey Meat

Brown and white meat

NutsSeeds

pinch

Cayenne Pepper

0.5

tsp

Nutmeg

Grated

piece

Garlic

Clove

Salt

to taste

Black Pepper

to taste

OilsFats

tbsp

Vegetable Oil

Vegetables

piece

Onion

Chopped

piece

Beetroot

Roasted until tender and cut into wedges

piece

Red Chilli

Chopped

piece

Gherkin

Method

Pulse turkey, 75g butter, spices, garlic, and lemon juice in a food processor to a rough paste.

Stir in the beetroot wedges and chopped red chilli.

Serve jars of turkey with a dollop of chutney and toasted sourdough bread slices.

Season to taste, fold in gherkins and cranberries, and leave to cool.

Add sugar and vinegar, then boil for 10-15 minutes until beetroot is soft.

Heat oil in a non-reactive pan and fry the chopped onion until softened.

Pack paste into four small jars, cover with 75g melted butter, and refrigerate overnight.