|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||43%|
|Saturated Fat 12g||60%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This hearty hash is made with leftover turkey, chopped celery and other vegetables, along with turkey gravy. Leftover diced potatoes are added to the dish as well. It's an excellent way to use your leftover turkey.
- 4 to 6 tablespoons butter
- 1/2 cup celery (chopped)
- 1/2 cup onion (chopped)
- 1/4 cup green bell pepper (chopped)
- 2 to 3 tablespoons red bell pepper (chopped; or pimientos, diced)
- 2 cups cooked potatoes (diced)
- 1 1/2 cups cooked turkey (chopped)
- 1 cup turkey gravy
- 1 tablespoon parsley (chopped)
- Salt (to taste)
- Ground black pepper (to taste)
Gather the ingredients.
Place a large skillet over medium heat. Add 4 tablespoons of butter.
When the butter is hot, add the celery, onion and the red and green bell pepper. Cook until the vegetables are tender and the onions are translucent, stirring frequently.
Add the diced potatoes along with the remaining 2 tablespoons of butter. Cook for about 5 to 10 minutes, or until the potatoes are lightly browned.
Add the chopped turkey, gravy and parsley. Sprinkle with salt and freshly ground black pepper.
Taste and adjust the seasonings.
Simmer the mixture, stirring frequently, for about 15 to 20 minutes.
Serve and enjoy!
- The recipe is really quite versatile. Make it with or without the bell pepper or add sliced mushrooms, along with the celery and onion.
- If you have lots of leftover vegetables along with the turkey, dice them and use some in the hash.
- Carrots, rutabaga, peas or corn would be great additions, or add some finely chopped ham or bacon for a smoky flavor.