In the 19th century, turkey hash was the centerpiece of a hearty Southern plantation breakfast. Today, it is also an excellent way to use Thanksgiving leftovers. I make a big batch of turkey hash and use it in two ways. In the morning it makes a beautiful turkey gravy spooned over country biscuits garnished with chopped onion or parsley. It also makes a beautiful lunch when spooned over leftover mashed potatoes served in a small cast iron skillet. It’s a perfect way to make leftovers an intended and delicious creation.
Shred, slice, or dice 5 cups of leftover turkey and set aside. Melt 2 tablespoons butter in a large skillet over medium heat. Add 1 cup sliced fresh mushrooms, 1 small diced onion, ¼ cup diced green pepper, ¼ cup diced red pepper. Sauté until the vegetables are tender, about 5 minutes. Remove the vegetables from the skillet and set aside.
Melt another 3 tablespoons of butter in the skillet. Remove from heat and whisk in 2 tablespoons of flour. Return to heat and gradually add whisk in 1 ½ cups chicken broth continually whisking until smooth and thickened. Add 1/4 teaspoon paprika, a dash of cayenne pepper, and salt and pepper, to taste. If you have any leftover gravy go ahead and mix that into the skillet.
Stir in the chopped turkey and vegetables; heat thoroughly.
Breakfast Turkey Biscuit and Gravy:
Split a country biscuit in half and spoon the hash over the biscuit. Garnish with chopped onion or parsley sprig. If you have leftover cornbread replace the biscuit with the cornbread. You can also use a piece of toast if you prefer. Serve immediately.
Using your leftover mashed potatoes, make individual potato patties. In a small individual sized cast iron skillet melt 1 teaspoon butter. Place the patty in the skillet and brown, about 4 – 6 minutes. Flip and brown the other side. Spoon the Turkey hash over the patty, garnish with a parsley sprig. Serve immediately.
- 5 cups turkey breast, cooked and chopped
- 5 tablespoons butter, divided
- 1 cup mushrooms, sliced
- 1 small onion, diced
- 1/4 cup green pepper, diced
- 1/4 cup red pepper, diced
- 2 tablespoons flour
- 1 ½ cups chicken broth
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- Salt and pepper, to taste
In a large skillet over medium heat melt 2 tablespoons butter.
Add mushrooms, onions, and peppers. Sauté until vegetables are tender, about 5 minutes. Remove vegetables form skillet and set aside.
Melt 3 tablespoons butter in skillet. Remove from heat and whisk in the flour until the liquid is absorbed. Return to heat and gradually add the broth stirring constantly with a wire whisk, until smooth and thickened.
Stir in the paprika, cayenne pepper, salt, pepper, turkey, and vegetables; heat thoroughly.
Garnish with parsley springs.