Updated Friday, October 23rd, 2009
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
Sauté the onion in 1 tablespoon butter until soft. In a bowl combine the turkey, potatoes, and sautéed onion. Season with the salt and pepper. Heat a 7-inch skillet until hot and grease generously with the clarified butter. Sprinkle the hot skillet with paprika. (It will act as a browning agent as the hash cooks.) Add one-quarter of the hash mixture, packing it into the bottom and sides of the pan. Cover, reduce the heat to medium, and cook 5-7 minutes or until the edges are brown. Turn out onto a heated plate, with the crisp side facing up. Repeat for remaining portions. Sprinkle with chopped parsley and serve with Mustard Sauce.
Combine the chicken stock, consommé, and dry and prepared mustards in a saucepan. Cook over medium heat, blending with a whisk until smooth. Combine the flour and butter to form a paste and stir into the mustard mixture. Continue cooking until the mixture reaches the consistency of heavy cream. Do not let it boil. Serve very hot, over the top of the hash or on the side.
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