Turkey Hash Recipe
I love leftovers!
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A family tradition that is as important as turkey day itself in the Castro house.
Ingredients
By Measure
1 onion, diced1/4 cup red bell pepper, diced
1/4 cup green bell pepper diced
6 tablespoons unsalted butter
pinch of thyme
4 cups chicken stock
1 tablespoon Sherry
2 lemons, juiced
1/2 cup celery, diced
1/2 teaspoon red pepper flakes
2 tablespoons green onions, chopped
1 tablespoon garlic, chopped
2 tablespoons AP flour
2 large russet potatoes, diced and blanched
6 ounces of turkey
Preparation
- Start with a large skillet at medium-high heat. Add the butter. Allow the butter to melt and become hot. Stir during the heating process. A little browning of the butter is good. Next, add the turkey. Saute the turkey for 4 minutes, stirring occasionally. We are looking for the turkey to caramelize to develop a deeper flavor. Next, add the onion, bell peppers, celery and garlic. Saute for 2-3 minutes until the onions are translucent. Sprinkle the flour over the mixture and gently stir. Cook for 2 minutes then add all the remaining ingredients but the lemon. The mixture needs to simmer for 3-5 minutes to allow the flour to slightly thicken the hash. Adjust seasoning with salt and pepper. When ready to serve squeeze lemon juice over the mixture. Serve over bread, biscuits, potato pancakes, stuffing...