The day after Thanksgiving is often the day we realize we have a lot of leftover turkey. Check out these ideas for how to use this meat.
In past years we've come up with several ways to use Thanksgiving leftovers. After I clean the carcass of most of its meat, I make a hearty turkey soup with onions, carrots, celery ribs, parsley, long-grain white rice and seasoning. The actual meat can be made into turkey enchiladas, turkey tetrazzini (spaghetti, mushrooms, turkey, almonds and seasonings), or a grilled cheese sandwich using cranberry mustard, sliced turkey, avocado, cranberry relish and Havarti cheese.
But one of our favorites is Turkey Hash, the perfect brunch dish for Black Friday, the day after Thanksgiving. This dish incorporates potatoes, leftover turkey, and a few veggies, topped with two fried eggs. If you like your food spicy, get out the Tabasco sauce.
Turkey Hash Recipe
Turkey Hash Ingredients: Serves 2
- 4 tbsp. canola oil
- 4 tbsp. unsalted butter
- 3 medium Russet potatoes, cut into 1 inch cubes
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 cup cooked turkey meat, chopped
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1 tbsp. unsalted butter
- 4 eggs
Optional: 2 hot biscuits, Tabasco sauce
- Melt canola oil and 4 Tbsp. butter in a large skillet. Cook the potatoes until tender, about 10-15 minutes over medium heat.
- Add onions and peppers to the skillet and cook until soft and brown, 8-10 minutes.
- Add turkey, salt, pepper, and cook, until brown, about 8 minutes.
- If skillet is large enough, move the contents to one side and melt butter in the same skillet. If not, use a separate skillet. Fry eggs in the butter and put on top of the hash before serving.
Optional: Serve on open-face biscuits with or without Tabasco sauce.
Note: You can also use this recipe with leftover chicken.
Keep this recipe in mind when you shop for your Thanksgiving turkey this year. You just might want to buy a few extra pounds so you will have plenty of leftovers.