Day-After-Turkey-Dinner Hash
By Yankee Magazine|Mar 24 2003|
Use an 11- to 12-inch skillet to recycle the leftovers from your Thanksgiving feast.
Yield
4 to 5 servings
Ingredients
2 tablespoons unsalted butter
1 large onion, chopped
3 cups leftover stuffing
2 cups leftover mashed potatoes
2 cups chopped, leftover turkey
1 cup leftover gravy
Instructions
Preheat the oven to 400 degrees F. Melt the butter in a large cast-iron skillet and stir in the onion. Saute over medium heat for 7 minutes; then crumble up the stuffing and add it. Spoon the mashed potatoes here and there in the skillet and scatter in the turkey. Warm the gravy and thin it with a little water. Pour into the skillet, tossing lightly with a fork. Mash the hash down gently with a fork and bake 20 minutes.
Notes
Good Advice: “You see a lot of advice in cookbooks about flipping a skillet of hash en masse to brown the other side — a feat, no doubt, proposed only by those who’ve never actually tried it. I’m as handy as the next fellow with a flipper, but all I ever get when I try this trick is trouble. The stuff just falls apart. Far be it from me to question your own virtuosity with a spatula, but I just throw the whole shebang in the oven. Leaves you with a fine crispy bottom and pretty respectable top crust as well.” – Ken Haedrich, “Hashes, Hashes”
I used leftover sweet potatoes and added the the sweetened juices to the sauteing onions. I thought it was perfect for using the Thanksgiving leftovers.