One of the undeniable features of holidays like Thanksgiving and Christmas are the leftovers. Why is it so gratifying to fill a plate with duplicate meals the day after, and usually the day after that? It’s all ‘just can’t get enough’ food that we generally eat only once or twice a year.
As fun as it is to relive the meal we enjoyed on the holiday, mixing it up to make a special dish featuring the leftovers is also great. For years in my family we have been making a ‘day after’ Turkey Hash that uses the stuffing/dressing and gravy, as well as some fresh new ingredients to enjoy some of the best leftovers in a completely new way.
I would venture that this recipe is delicious enough to tempt me to make a turkey, dressing and gravy just to be able to make a batch. My family is mad for it and it’s virtually impossible to make enough of it to have any leftover hash it’s gobbled up so quickly.
This year I experimented with serving it over Roasted Garlic Buttermilk Smashed Potatoes. It was fantastic to combine the two textures and comfort food at its best. Also topped with a fried egg can’t be beat.
Along with the Thanksgiving, or Christmas meal leftovers, freshly toasted slivered almonds and sautéed red pepper are added for a satisfying crunch and new layers of flavor. Trust me, this recipe is a cinch and will become as coveted as your personal traditional holiday recipes.
As enjoyable as straight-up repeat leftovers of turkey holiday meals such as Thanksgiving and Christmas are, this recipe will become a new favorite for coveted holiday leftovers. Using turkey, dressing/stuffing and gravy combined with some fresh new ingredients and some crunch, this hash is simply irresistible. Served solo or on top of some Roasted Garlic Buttermilk Smashed Potatoes, or with a fried egg on top; you'll look forward to having this the day after every year!
- 1 tablespoon unsalted Butter
- ½ cup Yellow Onion, chopped
- 2 large Garlic Cloves, minced or pressed through a garlic press
- ½ cup Red Pepper, finely chopped
- 3 cups cold cooked Turkey, chopped
- 1 cup cold Dressing/Stuffing
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper, ground
- ½ cup Sliced Almonds
- 2/3 cup Gravy or Heavy Whipping Cream
- Garnish: chopped Italian Parsley
- Optional: batch of Roasted Garlic Buttermilk Smashed Potatoes
- In a large, heavy skillet (dry) over medium-high heat, place sliced almonds. Stir constantly (to avoid burning) until the almonds begin to turn light golden brown; 2-3 minutes. Remove and set aside.
- Melt butter in the same skilled over medium heat. Add onions, garlic and red pepper to the skilled and sauté, stirring constantly until the onions begin to become translucent.
- Add the turkey, dressing, salt and pepper; stir to mix well. Cook over medium heat, stirring occasionally, until heated through; about 5 minutes.
- Add the gravy/cream and almonds to the skillet. Cook until the liquid is absorbed, stirring frequently, scrapping the bottom of the skillet to incorporate the browned butter into the mixture. Allow mixture to sit a few minutes in between stirring to develop a light golden crust. Hash should still be moist when done; about 5-10 minutes.
- Garnish with chopped Italian parsley and serve immediately. If desired serve turkey holiday hash over a heaping serving of Roasted Garlic Buttermilk Smashed Potatoes.
Adapted from Bradley Ogden's 'Breakfast, Lunch & Dinner'