The turkey we bought could have easily fed 10 people (or so it says on the packaging!). So our tiny fridge is filled to the brim with leftover turkey and the trimmings: roasted potatoes, carrots and parsnips, steamed brussel sprouts and lots of beautiful gravy (I say beautiful because all the skin and bones from the chicken thighs purchased in the past have been languishing in my freezer for the sole purpose of making amazing gravy for Christmas! The gravy was in a word BEAUTIFUL!). I’ve made a beautiful turkey and leek pie from the leftover stuff before but my favourite leftover standby recipe really is turkey hash. This is definitely a no-brainer.
You simply dice the leftover turkey meat, potatoes, carrots and parsnips and slice the brussel sprouts in half. Dice a large onion and you’re ready to go. Heat a couple of tablespoons of oil (olive or vegetable, it doesn’t really matter) and sauté the onions until they are transluscent. Add the turkey meat and stirfry until the meat is heated through. Add the chopped vegetables and stirfry until the vegetables are heated through. Add a cup of frozen peas, although this is optional. Pour about 2 cups of gravy (if you have it, although one cup will do beautifully). Stir until the gravy is mixed through properly. Salt and pepper to taste. I add a liberal sprinkling of tabasco sauce to add a kick to the hash. I think the spicy tabasco sauce helps kickstart you the morning after a healthy helping (or two) of Christmas Day feasting. Cook for a further 10 minutes until everything is piping hot and serve.
It might not be a pretty dish but it certainly is a tasty and brilliant way to use up leftover turkey, roasted veg and gravy!
Yellywelly 