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
I had my last few Thanksgivings in America at my house, and afterward I tossed any and all turkey, duck, goose or chicken leftovers and carcasses in a big pot and made soup, which was always extra rich and delicious.
ReplyDeleteThe hash, however, looks perfect, and I can adapt this for Taiwan, using chicken, etc. This weekend I am making gumbo, by request, but in the near future this should make its debut.
--Jim
Your turkey hash looks fantastic and something my husband could easily whip up for breakfast after Thanksgiving. He's very creative in the kitchen. Glad to see a dab of cranberry sauce on the plate.
ReplyDeleteSam
I saw that recipe too but went to friends for Thanksgiving and had no turkey to play with. I imagine it would be great with leftover chicken or even duck - I've even made a classy hash with left over beef tenderloin. Hash is great stuff
ReplyDeleteI love hash and having leftovers to make it. Hope you had a great holiday!
ReplyDelete