Water- enough to cover the turkey legs in a large braising pot
1/4cupbutter or lard
Put the turkey legs, vegetables, wine, bay leaf and morels in a stock pot. Bring this mixture to a simmer, making absolutely sure it does not boil, otherwise your gelatin will be cloudy. Cook covered, slowly on medium low heat until the turkey is falling apart, about an hour and a half. strain the remaining liquid, remove the morels and turkey legs from the pot, discard the vegetables and bay leaf.
Cool the turkey and cut half of the morels in half lengthwise.
Soak the gelatin in ice water. Meanwhile, reduce the cooking liquid to 1 cup, strain through cheesecloth, then whisk in the gelatin sheet until dissolved and let cool to room temperature. You can check to see if it is gelling by putting it in the fridge for a while, if it is not gelling to your liking, simply heat, whisk in some more gelatin, then chill again.
Remove the turkey meat from the bone, making sure to avoid any pin bones.
Mix the turkey with salt and pepper to taste. Then mix in a stand mixer with 1/4 cup butter or lard, until nice and creamy, if you want it creamier, you can add more butter. Chop half of the morels finely and then add to the mixture.
Pack the rillettes into a crock or mold, Chill until very firm.
Lastly, place the morels in your crock over the turkey rillettes, then pour the gelatinized stock over them then refrigerate and serve.
Make sure to allow the rillettes to come to room temperature before serving, otherwise they may be a bit stiff.
Serve these with cheese and crackers, toast, pickled vegetables, some cranberry jam, or spread them on a sandwich. Rillettes also make wonderful ravioli fillings, which you could add any number of things to: chopped spinach, mushrooms, caramelized onions etc, but, make sure to add breadcrumbs to soak up the fat.