- 1/2 pound hot Italian sausage, casings removed
- 1/2 cup frozen chopped onions
- 1/2 cup frozen chopped green pepper (recommended: Pict Sweet)
- 2 tablespoons chopped pimientos
- 2 tablespoons canola oil
- 2 cups leftover stuffing
- 2 eggs
- 2 cups diced turkey meat
- Leftover gravy
- 6 poached eggs
Heat a large skillet over medium-high heat. Crumble sausage into skillet. Add onions, peppers, and pimientos. Cook 6 to 8 minutes or until sausage is just cooked through, stirring often to break up sausage. Transfer to a large bowl. Clean pan and heat oil.
Add stuffing, eggs and turkey to bowl with sausage mixture and stir to combine. Add to heated pan and press down with spatula until bottom of skillet is covered with hash. Brown 5 to 7 minutes untouched. Use a spatula to flip over hash and continue to cook another 5 to 7 minutes.
Meanwhile, take leftover gravy and heat in a saucepan over medium heat. As gravy heats up, whisk in enough milk to thin to desired consistency.
Serve hash topped with poached egg and warmed turkey country gravy.