Moms Turkeychicken Hash Recipes

TURKEY HASH

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.

MOM'S TURKEY/CHICKEN HASH

Steps:

• NOTE: The best time to prepare the meat for this dish is right after the meal when you're putting away leftovers. Pick the meat off the carcass and shred with your fingers. If you do this while the bird is still warm, it is SO much easier than when it's cold. ALSO: the best broth comes from the drippings in the pan, so if you have to use canned, heat the broth up with your chicken meat stirred in to make a better flavored stock.
• In a very large skillet, crumble the stuffing and cornbread. Stir in the celery, onion, and meat. Pour on the giblet gravy and start with 2 cups of chicken stock.
• Heat over low heat; mash with a potato masher to break up the cornbread and dressing. It should be moist, but not soupy.
• Cover loosely and simmer until heated through. Add more chicken stock if it gets dry. This can be served with or without side dishes.

SUSIE'S TURKEY HASH SUPER SPECIAL

Steps:

• Cut up potatos in bite size peices. Chop onion garlic and celery. Put in large frying pan and add butter sliced in smaller peices.Add Spices. Cook till qnions are soft.Add broth and turkey and cook app 8 minute Add stuffing and cook till potatos are soft.Cook till broth thickens .Serve and enjoy.

CHICKEN HASH

Steps:

• Heat the oil in a nonstick skillet large enough to hold all the ingredients. Sauté the onion, potatoes and green pepper over medium-high heat for about 10 minutes, until the potatoes begin to soften.
• Stir in the chicken, and cook for 5 minutes.
• Add the remaining ingredients, and reduce the heat. Cook until the milk has been absorbed and a crust has formed on the bottom of the hash. Turn and cook until the second side is browned.

TURKEY HASH

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.

TURKEY HASH

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.