Browned Turkey Hash with Mustard Sauce
Browned Turkey Hash with Mustard Sauce
0 votes, 0.00 avg. rating (0% score)
This recipe has been on the inn's menu since the Friday after Thanksgiving, 1955, when Beardsley Ruml, one of the guests, got together with the chef and developed a new way of using holiday leftovers. With a small skillet, you can make 4 individual portions. Be sure to chop the turkey and potatoes well, or the mixture will not hold together when cooked. For additional flavor, add a few tablespoons of finely chopped celery and a pinch of poultry seasoning. –Old Drovers Inn, Dover Plains, NY
Ingredients:
4 tablespoons finely chopped onion
1 tablespoon butter
4 cups finely chopped cooked turkey (white and dark meat)
1 cup finely chopped boiled potatoes
Salt and pepper to taste
2 tablespoons clarified butter
Paprika
Chopped parsley for garnish
Mustard Sauce (recipe follows)
Instructions:
Saut
Mustard Sauce
Ingredients:
3 cups chicken stock
1/2 cup beef consomm
Instructions:
Combine the chicken stock, consomm
Upload Your Photo
Print
Receive bi-monthly seasonal recipes hand picked by Yankee editors.
No comments yet.