Turkey Cranberry Hash
The cover of the Explore: Wine & Dine section on Wednesday, November 23, will feature a step-by-step guide for turning Thanksgiving leftovers into savory pie. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.
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Use your Thanksgiving leftovers in this tasty hash
By Linda Gassenheimer, Tribune News Service
Too early to think about leftover turkey? Transform your leftovers into this tasty, quick hash using turkey, cranberry sauce and sweet potatoes. And you don’t need to wait for turkey leftovers. You can buy roasted turkey pieces in the meat department or roasted turkey in the deli. If you buy deli meat, ask them to slice it thick so you can cut it into cubes.
This is a one-pot meal that tastes great the second day. Double the recipe if you have time and save the rest for another day. It also freezes well.
Helpful Hints:
– Any type of vegetables and potato can be used. Follow the guideline of the recipe for the amounts needed.
– If you have chicken or other soup on hand, use that instead of water in the recipe.
– Any type of shredded cheese can be used.
– 2 garlic cloves crushed can be used instead of minced garlic.
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Turkey Cranberry Hash
Servings: 2.
- 2 cups (1/2 pound) sweet potatoes, peeled and cut into 1-inch pieces (or leftover cooked potatoes)
- 1 tablespoon canola oil
- 1 cup sliced onion
- 1 cup sliced celery
- 1 teaspoon minced garlic
- 3/4 pound roast turkey (about 3 cups) cut into 2-inch pieces
- 1/2 cup whole berry cranberry sauce
- 1/4 cup water
- Salt and freshly ground black pepper
- 1/2 cup shredded, reduced-fat Monterey Jack cheese
If using fresh potatoes, place in a bowl and microwave on high 2 minutes. Heat the oil in a large nonstick skillet over medium-high heat. Add the potatoes, onion, celery and garlic. Sauté 5 minutes. Add the turkey and sauté 2 minutes. Add the cranberry sauce and water. Sauté another minute. Add salt and pepper to taste. Sprinkle the cheese on top and cover with a lid. Cook 1 minute or until cheese melts.
Per serving: 580 calories (22 percent from fat), 14 g fat (4.2 g saturated, 6.2 g monounsaturated), 90 mg cholesterol, 47.1 g protein, 68.4 g carbohydrates, 7.2 g fiber, 519 mg sodium.
Recipe by Linda Gassenheimer
This story was originally published November 19, 2016 at 1:14 PM.