For those scraps of leftover Thanksgiving turkey that you don't know what to do with, here is a solution.
This recipe appeared in the New York Times the week before Thanksgiving and I saved it with the best intentions of making it right after the holiday. Unfortunately, I got sidetracked with family stuff and I ran out of turkey after making everyone's favorite turkey chili last weekend. There is no reason you shouldn't enjoy it, so here it is. It is by Wylie Dufresne of WD 50 in Manhattan who made it for Mark Bittman. It is not really a recipe, just an idea of what to do with whatever is around. Be creative and have fun. Now the ball is in your court!
For starters, just use whatever is on hand. It starts with turkey, garlic, celery and onion. If you have green or red peppers throw them in. Potatoes. bacon, squash, brussels sprouts or chestnuts would all be great additions. Finish it with a little sherry, white wine, or Cognac. Top off with sunny-side-up eggs or poached or scrambled eggs.
If you don't want to make it until this weekend, to give yourself and others a break, freeze the meat until ready to use.
To make the hash, place a medium sauté pan over a medium flame. Add a tablespoon of butter, some chopped onion, celery, garlic, thyme and a pinch of salt. Sweat until the vegetables are soft, about 10 to 15 minutes, adding an occasional splash of water to prevent browning. Add boiled diced potato, shredded turkey meat and another small nugget of butter. Once the potatoes take on a little color and the turkey begins to get crispy (about 5 minutes), deglaze with 1 to 2 tablespoons of sherry. Adjust seasoning if necessary. Turn heat down to low and prepare the eggs.
Place a small cast-iron skillet over medium heat. Add 1 tablespoon of butter. Once the foam subsides, crack 2 eggs into the pan and turn the heat down to low. Season the eggs with salt and white pepper. Two sunny-side-up eggs will cook in about 5 minutes.
Serve with buttered toast and cranberry sauce.
Today we had fish, as in flounder. I'll tell you all about it next week. It was to die for.
I will be back to normal posting this weekend.
Photo Evan Sung for NYT