This hearty Leftover Turkey or Chicken Hash transforms holiday scraps into a soul-satisfying meal. Diced turkey simmers gently with sweet onions and celery, then is smothered in a rich, velvety cream sauce seasoned with savory herbs. The dish strikes a perfect balance between tender meat and robust flavors, making it ideal for cozy winter dinners. Serve it alongside fluffy, golden-brown hot biscuits for a complete experience. It’s a wonderful way to stretch leftovers while delivering a restaurant-quality comfort food experience at home. Simple, rustic, and deeply comforting, this recipe ensures nothing goes to waste while providing a delicious, protein-packed feast for your family.
Leftover Turkey Or Chicken Hash
Description
This hearty Leftover Turkey or Chicken Hash transforms holiday scraps into a soul-satisfying meal. Diced turkey simmers gently with sweet onions and celery, then is smothered in a rich, velvety cream sauce seasoned with savory herbs. The dish strikes a perfect balance between tender meat and robust flavors, making it ideal for cozy winter dinners. Serve it alongside fluffy, golden-brown hot biscuits for a complete experience. It&# 226;ÂÂs a wonderful way to stretch leftovers while delivering a restaurant-quality comfort food experience at home. Simple, rustic, and deeply comforting, this recipe ensures nothing goes to waste while providing a delicious, protein-packed feast for your family.Ingredients
Directions
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Heat 2-3 tablespoons of melted butter, turkey fat, or chicken fat in a large frying pan over medium-low heat.
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Add thinly sliced onion and diced celery to the pan.
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Cook onions and celery for 5-8 minutes, stirring often, until softened and translucent.
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Add 2-3 cups of diced cooked turkey or chicken to the pan.
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Cook the meat for 5 minutes over low heat to warm through and absorb the flavors.
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In a separate saucepan, melt 2 tablespoons of butter or fat over medium heat.
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Whisk in 3 tablespoons of flour and cook, stirring constantly, for 1-2 minutes to brown slightly and remove the raw flour taste.
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Gradually whisk in 2 1/2 cups of water, ensuring the mixture is smooth and lump-free.
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Simmer the sauce until it thickens to a creamy consistency.
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Stir in 1/2 teaspoon savory, 1/2 teaspoon salt, and 1/2 teaspoon pepper, or to taste.
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Remove sauce from heat and stir in 1/4 cup of cream and any remaining turkey or chicken gravy.
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Pour the creamy sauce over the turkey and vegetable mixture in the frying pan.
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Simmer the combined hash for 15 minutes, stirring occasionally, until heated through.
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Meanwhile, for the biscuits, sift together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt in a bowl.
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In a separate bowl, mix together cream and 2 beaten eggs.
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Pour the egg mixture into the flour mixture and stir just enough to moisten; the dough will be soft and lumpy.
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Drop spoonfuls of the biscuit dough onto a greased baking sheet.
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Bake biscuits at 400ðF (200ðC) for 16 minutes, or until golden brown.
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Serve the hot turkey hash alongside the fresh biscuits and pickled beets.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 17.9kcal
- % Daily Value *
- Total Fat 0.9g2%
- Saturated Fat 0.2g1%
- Cholesterol 6.7mg3%
- Sodium 6.1mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 2.0g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe is inspired by "La fricasee fatuguee," a traditional way to use every bit of a Christmas turkey. The name implies the turkey is "tired" after being used in multiple dishes.
For the sauce, you can substitute butter for turkey or chicken fat if preferred.
The biscuit dough should remain lumpy; overmixing will result in tough biscuits. Handle the dough as little as possible.
Serve with pickled beets for a traditional Southern accompaniment that cuts through the richness of the hash.
If using leftover gravy, adjust the salt in the sauce accordingly before adding extra salt.
