Susies Turkey Hash Super Special Recipes

Steps:

• Prepare the smoker. In a large mixing bowl, add the turkey. In a small mixing bowl, combine the remaining ingredients together. Mix well. Toss the turkey with the seasoning blend and mix well. Cover and refrigerate for 24 hours. Grind the meat twice in a meat grinder fitted with a 1/2-inch die. A food processor could also be used to grind the meat. Stuff half of the mixture into 1 1/2-inch casings, forming 6-inch links. Form the remaining into 3 (1/2 pound) patties. You can either use the sausage fresh or smoke the sausage. For the smoked sausage: Place the sausage in the smoker and cook for 10 to 15 minutes.

Steps:

• In medium saute pan, add 2 ounces olive oil, onions, peppers and saute until translucent. Add turkey and brown on all sides. Season with salt and pepper.
• In a separate pan, add 2 ounces of oil, and fry potatoes in oil until crispy. On a serving plate layer the turkey mixture on top of the crispy potatoes.
• Top with diced roma tomatoes and fresh squeezed lime juice.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Heat a large skillet over medium heat, and melt 1 tablespoon of the butter.
• Add the onions, carrots and celery.
• Saute until the onions are translucent, 5 to 7 minutes.
• Add half the parsley and the salt and pepper, and cook another minute.
• Add the turkey and stir.
• Stir in the gravy, then 1/4 cup of the broth.
• Bring to a boil; reduce heat; simmer until thickened a bit, about five minutes.
• Add broth as needed to achieve a thin, stewy sauce.
• Melt the remaining butter in a saucepan and stir in mashed potatoes, stirring until warm.
• Scoop turkey mixture into individual tins or an 8x10 pan.
• Spread the mashed potatoes over the top.
• Bake 20 minutes or until golden.

Steps:

• In a saucepan combine turkey bones (if available), broth and bay leaf and bring to a boil.
• Add potatoes and turnips. Reduce heat, cover and simmer 10-15 minutes or when vegetables are tender. Remove vegetables with a slotted spoon and set aside.
• Simmer broth another 15 minutes or until it is reduced to 1 1/2 cups. Strain broth.
• Cut vegetables into a 1/2 inch dice.
• In a skillet over medium low heat melt butter and then add onions, stirring for about 10 minutes or until onions are golden. Increase heat to high.
• Add mushrooms, turnips and potato to skillet, stirring for about 5 minutes.
• Stir in broth and boil for 5 minutes.
• Stir in turkey, stirring to heat through. Remover from heat.
• In a small bowl or cup combine cream and egg yolk. Add mixture to turkey mixture.
• Stir in tarragon.
• Cook over low heat until sauce thickens. DO NOT BOIL.
• Season with salt and pepper and tarragon.

Steps:

• Cook the red onion, red pepper and potatoes in 125ml olive oil in a non-stick frying pan, until tender and lightly browned (about 12 minutes).
• Put the turkey and tarragon into a mixing bowl and season to taste. Add the eggs to the bowl and combine well.
• Heat the 2 tablespoons of olive oil in the non-stick frying pan. Spoon in the mixture to cover the whole pan. Cook for about 5 minutes, then turn and lightly brown the other side.
• Meanwhile, grill the bacon rashers until crisp.
• To serve, cut the hash into wedges. Put dollops of crème frâiche at the side with some crispy bacon.

Steps:

• Cook turkey and onions in nonstick skillet 5 minutes or til turkey is no longer pink and onions are tender.
• Add the potatoes.
• Cook and stir 2-3 minutes or until potatoes are tender.
• Stir in the cheese, onion powder, garlic powder, sage, thyme, and pepper.

Steps:

• Sauté onion through potatoes in butter about 10 minutes until tender.
• Add turkey through pepper.
• Mix well.
• Cook over low heat 10 minutes.
• Serve hot, sprinkled with parsley.