One of the best parts of any Thanksgiving feast are the delicious leftovers! Combine your turkey, stuffing and gravy with a few fresh veggies to create a holiday hash. Try it for breakfast, served with an egg on top, or eat it for lunch, piled atop some leftover mashed potatoes.
Ingredients
- 1 tablespoon unsalted butter
- 1/2 cup yellow onion, chopped
- 2 large garlic cloves, minced or pressed through a garlic press
- 1/2 cup red bell pepper, finely chopped
- 3 cups cold cooked turkey, chopped
- 1 cup cold dressing/stuffing
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, ground
- 1/2 cup sliced almonds
- 2/3 cup gravy or heavy whipping cream
- Garnish: chopped Italian parsley
- Optional: leftover mashed potatoes
Place sliced almonds in a large, dry heavy skillet over medium-high heat. Stir constantly to avoid burning, until the almonds begin to turn light golden brown; about 2-3 minutes. Remove and set aside.
Melt butter in the same skillet over medium heat. Add onions, garlic and red pepper and sauté, stirring constantly until the onions begin to become translucent.
Add the turkey, dressing, salt and pepper; stir to mix well. Cook over medium heat, stirring occasionally, until heated through; about 5 minutes.
Add the gravy/cream and almonds to the skillet. Cook until the liquid is absorbed, 5-10 minutes, stirring often, scrapping the bottom of the skillet to incorporate the browned butter into the mixture. Let mixture sit for a bit in between stirring to develop a light golden crust. The mixture should still be moist when done.
Garnish with chopped Italian parsley and serve immediately. If desired, serve turkey holiday hash over a heaping serving of mashed potatoes or other holiday leftovers.
