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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Hashed Browns

Recipe courtesy of Ina Garten

Corned Beef Hash

Recipe courtesy of Crown Decorative Products Ltd.

Cheesy Hash Brown Casserole

Recipe courtesy of Ree Drummond

Hash Brown Casserole

Recipe courtesy of Food Network Kitchen

Wafflemaker Hash Browns

Recipe courtesy of Ree Drummond

Sweet Potato Hash

Recipe courtesy of The Neelys

Atomic Hash Browns

Recipe courtesy of Jeff Mauro

Corned Beef Hash Brown Casserole

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories