Do you have leftover Thanksgiving turkey and maybe a little gravy? Here’s an idea for a turkey hash. Serve it with a green salad and warm French bread for an informal brunch or supper.
2 Tablespoons unsalted butter
1/2 cup chopped onion
1/2 cup chopped celery
1 teaspoon curry powder
1/2 teaspoon paprika
1 cup stale coarse bread crumbs
2-3 cups diced cooked turkey meat
1/2 cup leftover turkey gravy (or more, if needed)
1/2 teaspoon salt (or to taste, depending on the saltiness of the gravy)
1/4 teaspoon freshly ground black pepper
1 cup pecans, coarsely chopped
1/2 cup heavy cream or half-and-half, at room temperature (or more, if needed)
1/4 cup coarsely chopped flat leaf parsley
1. Melt butter in large heavy skillet over medium heat. When foam subsides, add onion and celery; reduce heat to low. Saute, stirring frequently, until vegetables are soft but not browned, about 5 minutes. Stir in curry powder and paprika until blended; saute 1 minute. Stir in bread crumbs; increase heat to medium. Saute, stirring, until bread begins to brown slightly, about 5 minutes.
2. Stir turkey, gravy, salt, and pepper into mixture in skillet. Reduce heat to medium-low. Cook, covered, until flavors are blended, about 10 minutes.
3. Stir pecans, cream, and parsley into turkey mixture; increase heat to medium. Cook mixture, stirring occasionally, until heated through, about 4 or 5 minutes. Taste for seasonings. Spoon hash into warmed serving dish and serve immediately. Makes 4 servings.
No comments yet.