Smoked Turkey Rillettes

• 1 smoked turkey drumstick (roasted turkey drumstick can be substituted)
• 3/4 cup chicken or duck fat
• 2 bay leaves
• 8 sprigs fresh thyme
• 4 cloves garlic, sliced
• 2 1/2 cups chicken stock, approximately
• Freshly ground black pepper
• Salt, optional
• Toasted baguette slices
• cornichons for serving

1. Peel skin from turkey and reserve.
2. Cut turkey in large chunks, discarding cartilage, membrane and bones.
3. Melt fat in a 2- to 3-quart saucepan.
4. Add turkey and skin, bay leaves, thyme and garlic.
5. Add enough stock to barely cover turkey.
6. Bring to a brisk simmer and cook about 1 hour, until most of stock has evaporated (surface will no longer look foamy or bubbly).
7. Remove from heat and cool to room temperature.
8. Discard skin, bay leaf and thyme.
9. Remove turkey with a slotted spoon, draining well.
10. Cut turkey in 1-inch pieces and place in food processor.
11. Add fat from saucepan.
12. Pulse quickly about 15 times until mixture looks finely shredded.
13. Season with pepper; adding salt only if not using smoked turkey.
14. Pack in a crock, cover and refrigerate overnight or longer (it is best after a couple of days).
15. Remove from refrigerator 30 minutes before serving with toast rounds and cornichons.

turkey, chicken, bay leaves, thyme, garlic, chicken stock, freshly ground black pepper, salt, baguette slices, cornichons

Taken from cooking.nytimes.com/recipes/1012861 (may not work)