Recipe courtesy of Gourmet Magazine
Save Recipe Print
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

In a large heavy skillet cook the onion and the bell peppers in the butter over moderately low heat, stirring, until they are softened. Add the flour, and cook the roux mixture, stirring, for 3 minutes. Add the broth, the sherry, and the half-and-half, whisking. Bring the mixture to a boil, whisking, and stir in the turkey, the potato, the Worcestershire sauce, the lemon juice, the hot pepper sauce and salt and black pepper, to taste. Simmer the mixture, stirring occasionally, for 10 minutes, thinning the mixture with water if necessary. The hash may be prepared up to this point 2 days in advance and kept covered and chilled. Reheat the hash, thinning the mixture with water if necessary. Stir in the parsley and transfer the hash to a chafing dish.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Turkey Re-Hash

Recipe courtesy of Alton Brown

Turkey Re-Hash

Recipe courtesy of Alton Brown

Turkey Hash

Recipe courtesy of Guy Fieri

Turkey Hashed Browns

Recipe courtesy of Ina Garten

Turkey Hash Quesadillas

Recipe courtesy of Gourmet Magazine

Turkey Flannel Hash

Recipe courtesy of Juan-Carlos Cruz

Browse Reviews By Keyword

          Latest Stories