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Savory Turkey Hash
Charlie Palmer, Aureole-New York, NY
Adapted by StarChefs

Yield: 6 servings

What to do with leftover turkey - besides making great sandwiches and the proverbial soup - has always been a holiday question. To me, turkey hash is a great answer. It is so simple to prepare and so delicious. You can fancy it up with beets - Red Flannel Turkey Hash - or make it stick-to-your-ribs with the addition of a cup or two of leftover stuffing - or do the traditional poached egg on the top. Working with just this basic recipe, your family will never know that they are eating leftovers.

  • 3 Tablespoons olive oil
  • 1-1/2 cups shredded cooked potatoes
  • 1 cup finely chopped onion
  • 1/4 cup finely chopped red bell pepper
  • 1 head roasted garlic (see recipe below)
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon minced fresh sage
  • 4 cups chopped cooked turkey meat
  • 1 to 1-1/2 cups leftover turkey gravy

Preheat the oven to 375°F.

Heat the oil in a heavy oven-proof frying pan (cast iron is great) over medium heat. Add the potatoes, onions and bell pepper and sauté for about 5 minutes or until the potatoes are beginning to take on some color and the onions and bell pepper are very soft. Stir in the roasted garlic, thyme and sage and sauté for another minute. Add the turkey and enough turkey gravy to moisten nicely and stir until well-combined.

Using a spatula, pack the hash down into the pan. Place in the preheated oven and bake for 20 minutes or until the bottom is brown and the top is nicely crusted. Remove from the oven and allow to rest for 5 minutes. Cut into wedges and serve.

Roasted Garlic

  • 1 head garlic
  • 2-3 Tablespoons olive oil

Preheat the oven to 350ºF.

Slice off the root end and top ¼-inch of the bulb, so that the cloves inside are somewhat exposed. Place the garlic in the center of a 6-inch by 6-inch square of aluminum foil and pour the oil over the top of the garlic. Wrap the garlic in the foil and roast in the oven for approximately 20 minutes, or until the garlic appears soft and golden brown.

Allow to cool and squeeze the cloves out of their skins. Excellent on bread, with cheese or used in cooking.

 


  

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