Really, a post on canning continues to be on the calendar, and each week one of us says, “No way. I can’t do it.” What is it about fall that proves impossible to have a few hours to can? Do you hear me laughing as I write this? Because, where I come from the real question is … who cans? But, that’s for another day…
Elizabeth gave me an assignment: Turkey Hash. I’ve never made turkey hash but I am so glad, now, to have my newest go-to, post-Thanksgiving treat…or anytime of year for that matter. Elizabeth rounds out this post with a recipe suggestion for delicious corn cakes. This recipe was inspired in part by a Turkey Hash and Sweet Potato with Turnips recipe from Bon Appetite found here. But, my kids don’t eat sweet potatoes, so I changed it up some.
- 2 cups shredded turkey
- 4 cups chicken or turkey broth
- 2 pounds Yukon Gold potatoes
- 1/4 stick of butter
- 1 large yellow onion, diced
- 1/2 pound turnips, diced
- 4 oz of baby bella mushrooms
- 1 T of chopped, fresh tarragon
- 1/4 tsp granulated garlic
- 1/4 tsp dried thyme
- 1/4 cup heavy whipping cream
- 1 egg yolk
- salt and pepper to taste
- Cook your turkey, or buy your turkey. Reserve 2 cups of shredded meat. If you cook it, reserve juices and add 4 cups of chicken broth and turkey bones to make a rich turkey stock. It's absolutely FINE to use boxed chicken broth if you don't want to make this stock.
- Cut potatoes lengthwise, like french fries. Add salt to taste (I add a lot of salt here, but my broth is homemade with no added sodium. Adjust your salt based on your broth.) Cook them in the 4 cups of broth for approx. 10-12 minutes so they are ALMOST cooked through.
- As potatoes are cooking, warm butter over medium high heat in a large skillet and add diced onions. After approx. 4 minutes, add diced turnips and mushrooms. (I also dice my mushrooms to hide them from my kids; it works in this recipe.) Cook until all vegetables are soft, approx. 4 more minutes.
- Add the "mostly-cooked" potatoes to vegetables with 1 cup of broth and cook for 2-3 minutes. Add the rest of the broth (Yes, this is the broth your potatoes were just cooking in! We are using up leftovers, not creating more!)
- Add your 2 cups of shredded turkey and mix. Add 1T fresh chopped tarragon and 1/4 tsp of both thyme and granulated garlic.
- In a separate small bowl, combine 1 egg yolk and 1/4 cup of heavy whipping cream. (As an added note, for a breakfast dish you can add lots of eggs here...maybe 6 with an additional 1/4 cup of milk to make the dish more "breakfasty")
- Add cream/yolk mixture to the turkey hash and cook for 1-2 minutes.
- Salt and pepper to taste.
Elizabeth suggests serving this turkey hash with some Savory Corn Cakes from the Food Network’s Bridget Swinney and your meal is ready! For corn cakes, click here.
I documented my prep of the turkey hash. The only thing “bad” about this recipe is that it’s simply is not very colorful. But, it’s yummy!
Ahhhh, and here are those yummy corn cakes! Click here for that recipe.
Not sure what wine goes with Turkey Hash and Savory Corn Cakes, perhaps a nice dry Riesling. Enjoy!