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Turkey Re-Hash: Reloaded
ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
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 Sweet Cornbread Pudding, leftover cornbread or stuffing - 12 ounces red bliss potatoes (approximately 4 potatoes), small dice
ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
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 Sweet Cornbread Pudding 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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