Day-After-Turkey-Dinner Hash

From Hearth and Home Calendar

Poultry Recipes

Yield: 4 to 5 servings

Use an 11- to 12-inch skillet to recycle the leftovers from your Thanksgiving feast.

• 2 tablespoons unsalted butter
• 1 large onion, chopped
• 3 cups leftover stuffing
• 2 cups leftover mashed potatoes
• 2 cups chopped, leftover turkey
• 1 cup leftover gravy

Preheat the oven to 400 degrees F. Melt the butter in a large cast-iron skillet and stir in the onion. Saute over medium heat for 7 minutes; then crumble up the stuffing and add it. Spoon the mashed potatoes here and there in the skillet and scatter in the turkey. Warm the gravy and thin it with a little water. Pour into the skillet, tossing lightly with a fork. Mash the hash down gently with a fork and bake 20 minutes.

Comments

Good Advice: "You see a lot of advice in cookbooks about flipping a skillet of hash en masse to brown the other side -- a feat, no doubt, proposed only by those who've never actually tried it. I'm as handy as the next fellow with a flipper, but all I ever get when I try this trick is trouble. The stuff just falls apart. Far be it from me to question your own virtuosity with a spatula, but I just throw the whole shebang in the oven. Leaves you with a fine crispy bottom and pretty respectable top crust as well." - Ken Haedrich, "Hashes, Hashes"

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