 Turkey Hash Courtesy of Chef Paul Prudhomme Makes 4 servings. What a great way to enjoy leftover turkey! And besides or instead of the vegetables listed, you can use any leftover cooked vegetables you have on hand. 6 slices bacon, diced 1¾ cups chopped onions, in all 1 cup chopped celery 4 tablespoons unsalted butter 1 tablespoon plus 1¼ teaspoons Chef Paul Prudhomme’s Poultry Magic® 2 cups diced peeled potatoes 2½ cups diced cooked turkey ½ cup loosely packed chopped fresh parsley ¼ teaspoon ground nutmeg Up to 1½ cups chicken or turkey stock, milk, or water Preheat the broiler. Cook the bacon in a 12-inch ovenproof skillet over high heat, about 5 minutes. Add ¾ cup of the onions, stir, and cook until the onions start to brown, about 4 minutes. Add the celery, butter, 2 teaspoons of the Poultry Magic, and the remaining onions. Cook, stirring occasionally, about 6 minutes. Stir in the potatoes, beets, turkey, parsley, the remaining 2¼ teaspoons Poultry Magic, and the nutmeg. Cook until the mixture sticks hard to the bottom of the skillet—be careful not to let it burn!—about 7 to 10 minutes. Stir in as much of the stock, milk, or water that is needed to give the hash the consistency you like. It should be easy to stir but not too liquid. Place the skillet under the broiler until brown and bubbly, about 3 to 4 minutes. Serve immediately with eggs. Copyright © 1999 by Paul Prudhomme |
| Return to the Celebrity Chef Recipes Page | Return to the Recipes Page |