Hello, Darlings
I hope you had a grace filled Thanksgiving. Ours was quiet. You would think that at my age, I would prefer to let someone else do the cooking, but no, I truly enjoy the whole holiday preparation experience; from the meal planning, doing the shopping, the cooking and setting the table and serving the meal. However, today I must create a new meal with the leftover turkey. While I have frozen the turkey legs for a meal later in the year, today I made a new recipe for the rest of those bird remain. And this one is really really tasty.
Ingredients
- 3 tablespoons olive oil
- 5-6 medium or 3 jumbo whites potatoes, skins-on and diced
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 2 celery stalks, chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1/4 teaspoon thyme
- 2 tablespoons garlic infused
- 2 tablespoons extra virgin olive oil
- 2 cup turkey gravy from jar or 2 cans cream of chicken for making homemade turkey sauce, directions below
- 4 cups Diced roasted turkey; see use chicken also
- 1/4 teaspoon chives
- Ground Sage to enhance taste
- If desired, add more salt and black pepper for taste at table side.
Directions
- Heat garlic infused olive oil and the extra virgin olive oil in a large skillet (12 inch) over medium heat.
- Add veggies, salt, sage, thyme and pepper. Cook and stir frequently, adding a little water avoid dryness when needed
- Cook for about 15 minutes, or until potatoes are tender.
- Stir in the turkey and turkey gravy or sauce, cook and stir frequently, until heated thoroughly for about 10 minutes
Turkey sauce made of cream of chicken soup
- 2 cans cream of chicken soup
- 1-1/2 teaspoons dried thyme
- 1-1/2 teaspoons sage rug
- 1 tablespoon turkey brine seasoning
Directions
- In media sauce pan add all ingredients
- Stir to mix well
- Microwave for 6 minutes and when the time is right mix into hash
- Continue to follow hash direction.
Enjoy.
A Widescreen Online Review Plus Recipe@2025
Until next time,
Chow, Darlings