Turkey Hash With Sweet Potatoes And Turnips Recipes

Steps:

• Preheat the oven to 400 degrees F.
• For the Hash: Mash 1 cup of the sweet potatoes in a large bowl. Then stir in the turkey, chicken broth, cilantro, chipotles in adobo, garlic, egg white, 1/4 cup of the cheese, the remaining 1/2 cup chopped sweet potatoes, 2 teaspoons of salt and a few grinds of pepper.
• Heat 2 tablespoons of the butter and 1/2 teaspoon of the coriander in an ovenproof 10-inch nonstick skillet over medium heat. Add the potato mixture and spread it evenly in the skillet, pressing lightly to form a solid cake. Cook, shaking the skillet occasionally, until the bottom is set, about 3 minutes.
• Put a large plate over the skillet and invert so the hash falls onto the plate. Return the skillet to the heat and melt the remaining 1 tablespoon butter with the remaining 12 teaspoon coriander. Slide the hash back into the skillet cooked side up (if it breaks apart, simply reshape it into a solid cake). Cook, shaking the skillet occasionally, for 2 minutes.
• Transfer the skillet to the oven and bake the hash until firm, about 10 minutes. Carefully invert or slide the hash onto a serving plate and scatter the remaining 14 cup cheese, the cilantro leaves, and the scallion over the top.
• Serve with Chipotle Cranberry Sauce (See Below) if using.
• For Cranberry Sauce: Whisk together the cranberry sauce, chiles, lime juice and lime zest in a small bowl. Season with salt and pepper.
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• 2/3 cup; Active Time: 5 minutes

Steps:

• Place potatoes in a medium saucepan; cover with cold water, and bring to a boil. Reduce heat; simmer until just tender, about 7 minutes. Drain; set aside.
• Heat 3 tablespoons butter in a large non-stick skillet over medium heat. Add apple; cook until golden, about 11 minutes. Transfer to a plate; set aside.
• Add remaining 2 tablespoons butter, the onion, and celery to skillet; cook until slightly softened, 9 to 10 minutes. Add wine; cook until liquid has almost evaporated. Add turkey, potatoes, cream, and stock. Simmer until sauce is creamy and vegetables are tender, about 12 minutes. Stir in sage and apple; season with salt and pepper. Spoon onto buttered toast, and drizzle with sauce.

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:

• In a large skillet, saute onion and peppers in butter until tender. Add the potatoes, turkey, salt if desired, cayenne and nutmeg. Cook and stir over low heat for 20 minutes or until lightly browned and heated through.

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:

• Combine turkey bones, broth and bay leaf in large saucepan. Bring to a boil. Add potato and turnips. Reduce heat, cover and simmer until vegetables are almost tender, about 12 minutes. Remove vegetables using slotted spoon. Simmer broth until reduced to 1 1/2 cups, about 15 minutes. Strain. Cut vegetables into 1/2 inch dice.
• Melt butter in heavy large skillet over medium-low heat. Add onions and cook until golden brown, stirring occasionally, about 10 minutes. Increase heat to high and add mushrooms, turnips and potato. Cook until vegtables are golden brown, stirring frequently, about 4 minutes. Add chicken broth and boil until slightly syrupy, about 5 minutes. Mix in turkey and stir to heat through. Remove from heat. Combine cream and yolk. Add to turkey. Mix in 1 teaspoon tarragon. Place over low heat and stir until sauce thickens, about 30 seconds; do not boil. Season with salt and pepper. Sprinkle with minced tarragon and serve.