Dress Up the Ordinary
2 as a main dish; 4 as a side dish
One of our favorite ways to savor Thanksgiving leftovers, this hash hits the spot for breakfast, lunch, or dinner. Serve it the traditional way topped with a fried egg, maybe with a little leftover gravy drizzled on top and some cranberry sauce on the side.
2 tablespoons butter
1 medium onion, diced
2 ribs celery, diced
1 clove garlic, minced
2 cups diced cooked turkey
2 cups diced baked sweet potato (or white potato or leftover stuffing)
2 teaspoons Glace de Volaille Gold® dissolved in 1 cup water
2 tablespoons sherry
1 apple, peeled, cored, and diced
1-2 tablespoons chopped fresh sage
Salt and ground black pepper
Melt the butter in a large skillet over medium heat. Add the onion and celery, and sauté until the vegetables are tender, about 5 minutes. Add the garlic and cook one more minute. Add the turkey and sweet potato and cook until lightly browned, about 3 minutes.
Pour in the reconstituted Glace de Volaille Gold® and the sherry, stirring to combine. Stir in the apple and simmer the mixture, stirring frequently, until the liquid has nearly evaporated, about 5 minutes.
Gently stir in the sage and season generously with salt and pepper.