turkey hash

We aren't really in the season of big turkey dinners anymore, but if you ever find yourself with some leftover turkey...

We were lucky enough to be sent home with the leftovers from our Christmas feast with friends. I used nearly all of it in some 'turkey hash with mashed potato crust.' The result was delicious, and it felt so unlike the original meal that it hardly felt like we were eating the same thing for days.

It's kind of an 'anything goes' type of meal, but here's a basic recipe, adapted from Real Simple...to which I added corn and didn't use as much onion, didn't use any broth but relied on watered down gravy for all the liquid and flavour, and broiled at the end to obtain that golden crust.

turkey hash

serves 4

about 4 Tbs butter

1/2 onion, diced

2 carrots, diced small

2 celery stalks, diced small

4 Tbs fresh parsley, finely chopped

salt and pepper to taste

2 1/2 - 3 C leftover turkey, chopped or shredded

1/2 C leftover gravy

1/2 - 1 C chicken stock, or watered-down gravy

2 C leftover mashed potatoes

Preheat oven to 350 degrees. In a large skillet over medium heat, melt a bit of the butter and saute onion for a couple of minutes. Add carrots and celery and continue cooking until carrots are starting to soften. Add half the parsley and the turkey. Stir to combine. Stir in gravy and some broth. Bring to a boil. Reduce heat and cook until thickened a bit, adding enough liquid to make a thin, stewy sauce (only about 5 mins.) Stir in remaining parsley and transfer to 8x8 baking dish.

Melt a few tablespoons of butter in a medium pot and add mashed potatoes, stirring in the melted butter until warm. Spread potatoes over hash and bake about 20 mins, then broil a few minutes until golden.