The perfect recipe for the holidays and your leftover stuffing or cornbread. Try Alton Brown's Turkey Re-Hash for breakfast. % %%sitename%% % %

Course: Breakfast

Keyword: Breakfast, Brunch, Fall, Thanksgiving, Turkey Re-Hash

Turkey Re-Hash: Reloaded

Name: Turkey Re-Hash: Reloaded
Prep time: 35 min
Total time: 35 min
Ingredients: 8 ounces breakfast sausage (or any patty-style sausage that's heavy on the sage); 4 tablespoons unsalted butter; 1 medium yellow onion, halved then thinly sliced; 1 large rib celery, thinly sliced; 1/2 jalapeno, seeded and minced; 1 medium red bell pepper, large dice; 1 teaspoon kosher salt, divided; 1/4 teaspoon cayenne pepper; 1 tablespoon fresh-chopped sage; 2 cups cooked turkey, shredded; 2 cups crumbled leftover cornbread or stuffing; 12 ounces red bliss potatoes (approximately 4 potatoes), small dice

ACTIVE TIME: 35

TOTAL TIME: 35

Yield: 8 servings

Photo by Lynne Calamia

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8 ounces breakfast sausage (or any patty-style sausage that's heavy on the sage)
4 tablespoons unsalted butter
1 medium yellow onion, halved then thinly sliced
1 large rib celery, thinly sliced
1/2 jalapeno, seeded and minced
1 medium red bell pepper, large dice
1 teaspoon kosher salt, divided
1/4 teaspoon cayenne pepper
1 tablespoon fresh-chopped sage
2 cups cooked turkey, shredded
2 cups crumbled leftover cornbread or stuffing
12 ounces red bliss potatoes (approximately 4 potatoes), small dice

ACTIVE TIME: 35

TOTAL TIME: 35

Yield: 8 servings

Procedure

Crumble the sausage in a 12-inch cast iron skillet, put over medium heat and cook until the fat begins to render out, 2-3 minutes.
Add 1 tablespoon of the butter, the onions, celery, jalapeño, red peppers, a 1/2 teaspoon of the salt, cayenne, and sage. Cook until the vegetables are softened, 3-4 minutes. Fold in the turkey and leftover cornbread or stuffing, Remove to a large bowl.
Return the skillet to the heat and melt 3 tablespoons of the butter. Add the potatoes and the remaining 1/2 teaspoon of salt and cook until tender, 7-8 minutes, then lightly smash with a potato masher or spatula, but leave plenty of chunks.
Spread the turkey mixture on top of the potatoes and press down firmly with a spatula or wooden spoon. Cover and cook for 6-7 minutes, or until the potato layer is browned and crispy.
Remove from the heat and serve topped with fried eggs, if desired.

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