Name: Turkey Hash
Yield: Serves 8
Ingredients: 1 onion, chopped fine; 1 red bell pepper, chopped fine; 1 green bell pepper, chopped fine; 3/4 stick (6 tablespoons) unsalted butter; 1/2 cup all-purpose flour; 3 cups chicken broth; 3/4 cup medium-dry Sherry; 1/2 cup half-and-half; 5 cups diced cooked turkey; 1 1/2 cups diced cooked potato; 1 tablespoon Worcestershire sauce; 1 tablespoon fresh lemon juice, or to taste; Tabasco to taste; 1/2 cup minced fresh parsley leaves

Recipe information

Yield
Serves 8

Ingredients

1 onion, chopped fine

1 red bell pepper, chopped fine

1 green bell pepper, chopped fine

3/4 stick (6 tablespoons) unsalted butter

1/2 cup all-purpose flour

3 cups chicken broth

3/4 cup medium-dry Sherry

1/2 cup half-and-half

5 cups diced cooked turkey

1 1/2 cups diced cooked potato

1 tablespoon Worcestershire sauce

1 tablespoon fresh lemon juice, or to taste

Tabasco to taste

1/2 cup minced fresh parsley leaves

Preparation

In a large heavy skillet cook the onion and the bell peppers in the butter over moderately low heat, stirring, until they are softened, add the flour, and cook the roux mixture, stirring, for 3 minutes. Add the broth, the Sherry, and the half-and-half, whisking, bring the mixture to a boil, whisking, and stir in the turkey, the potato, the Worcestershire sauce, the lemon juice, the Tabasco, and salt and black pepper to taste. Simmer the mixture, stirring occasionally, for 10 minutes, thinning the mixture with water if necessary. The hash may be prepared up to this point 2 days in advance and kept covered and chilled. Reheat the hash, thinning the mixture with water if necessary. Stir in the parsley and transfer the hash to a chafing dish.

TagsAmerican Onion Root Vegetable Vegetable Potato Turkey Poultry Brunch Bell Pepper Gourmet

Recipe notes

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Sofrito Bolognese

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.

Dirty Martini Spritz

Attention, martini drinkers and spritz drinkers: Please for a single line.

Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic

Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.

Spicy Carrot Rigatoni

Hailee Catalano transforms humble carrots into a beautifully creamy pasta sauce.

Miso-Peanut Hibachi Chicken

The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.

Île Flottante

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.

Fufu

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.