Side Pannel
Next Day Turkey Hash
- Prep Time:
- Cooking Time:
- Serves: Serves 2 hungry people as a main course, or 4 with a baked potato and a green salad to go alongside.
Next Day Turkey Hash
- Recipe Submitted by Seattle Girl on 11/24/2009
Category: Main Dish, Thanksgiving, Side Dishes
Ingredients List
- 1/3 cup sliced almonds
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 onion, peeled and chopped
- 2 red bell peppers, seeded and chopped into approx.
- 1/2-by-3/4-inch pieces
- 1 glove garlic, peeled and minced
- 2 cups shredded cold turkey
- 2/3 cup pitted black olives
- 2 tablespoons sour cream
- 2 tablespoons leftover turkey broth
- 1 egg
- Few dashes of Tabasco sauce, or to taste
- Heaping 3/4 cup of shaved Parmesan cheese
- 1”“2 tablespoons chopped Italian flat-leaf
- parsley to garnish (optional)
Directions
Recipe by Nigella Lawson
1. Begin by tossing the sliced almonds in a hot, dry skillet over a medium to high heat until toasted. Remove them to a plate and keep till step 4.
2. Add the butter and oil to the skillet, then throw in the chopped onions, and peppers and cook, stirring, over a medium to low heat for about 10 minutes.
3. Stir in the garlic, then add the shredded turkey and cook until piping hot.
4. Return the reserved toasted sliced almonds to the pan, add the olives and mix in.
5. Whisk together the sour cream, turkey broth and egg, then pour into the pan, give a quick stir to combine and shake in the Tabasco sauce.
6. Finally, add the shaved Parmesan and stir until it begins to melt into the hash.
7. On serving, sprinkle with chopped parsley, if wished.
1. Begin by tossing the sliced almonds in a hot, dry skillet over a medium to high heat until toasted. Remove them to a plate and keep till step 4.
2. Add the butter and oil to the skillet, then throw in the chopped onions, and peppers and cook, stirring, over a medium to low heat for about 10 minutes.
3. Stir in the garlic, then add the shredded turkey and cook until piping hot.
4. Return the reserved toasted sliced almonds to the pan, add the olives and mix in.
5. Whisk together the sour cream, turkey broth and egg, then pour into the pan, give a quick stir to combine and shake in the Tabasco sauce.
6. Finally, add the shaved Parmesan and stir until it begins to melt into the hash.
7. On serving, sprinkle with chopped parsley, if wished.
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