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Turkey Hash

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 as a main dish; 4 as a side dish
  • 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


  1. 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.
  2. 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.
  3. Gently stir in the sage and season generously with salt and pepper.
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Classic French Stocks and Sauces