MOM'S TURKEY/CHICKEN HASH
OH HEAVEN IN A BOWL! If there was ever a definition of comfort food, this would be one of them. Mom and Pop were poor when they got married and it just seemed only sensible to stretch leftovers tighter than the elastic on Sister Bertha's (second pew, piano side) pantyhose. This makes your leftovers something totally new! In fact, I've been known to stew a chicken just to make this. It's also good for when you're stuck in the snow.
Provided by Redneck Epicurean
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 503.4, Fat 21, SaturatedFat 4.9, Cholesterol 53.2, Sodium 2384.7, Carbohydrate 49.1, Fiber 5.2, Sugar 7, Protein 27.6
TURKEY RE-HASH
Provided by Alton Brown
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Place the sausage into a 10-inch cast iron skillet and set over medium-high heat. Cook, breaking the sausage into pieces with a spatula or spoon, until it begins to give up some of its fat, about 2 to 3 minutes.
- Add the onions, jalapeno and bell peppers to the sausage and cook until soft and translucent, approximately 5 to 6 minutes. Add the potatoes to the skillet and increase the heat to high. Cook until the potatoes have browned slightly, approximately 3 to 4 minutes.
- Add the black beans, cornbread, and turkey and cook until the hash is heated through. Season with cayenne, salt, and pepper and serve immediately.
- Place the sausage into a 10-inch cast iron skillet and set over medium-high heat. Cook, breaking the sausage into pieces with a spatula or spoon, until it begins to give up some of its fat, about 2 to 3 minutes.
- Add the onions, jalapeno and bell peppers to the sausage and cook until soft and translucent, approximately 5 to 6 minutes. Add the potatoes to the skillet and increase the heat to high. Cook until the potatoes have browned slightly, approximately 3 to 4 minutes.
- Add the black beans, cornbread, and turkey and cook until the hash is heated through. Season with cayenne, salt, and pepper and serve immediately.
TURKEY WITH CORNBREAD STUFFING AND GRAVY
Steps:
- Rinse the turkey in clean water and pat dry with paper towels. Remove the gizzards and neck.
- Place gizzards and neck into a pan of water and bring to a simmer to create broth for gravy. Simmer for 30 to 45 minutes. Remove from the heat, strain, and reserve.
- Meanwhile, make cornbread from mix, according to package directions. Crumble cornbread into small pieces and lay onto a cookie sheet to air dry.
- In a bowl, combine celery and green onions with air-dried cornbread. Add poultry seasoning and soup, but no water. Mix together thoroughly and place inside turkey cavities.
- Generously cover bird completely with softened butter, tent with aluminum foil and bake according to package instructions for bird's weight. One hour before bird is finished cooking, remove foil and baste. This will allow skin to become crispy and brown without burning.
- The turkey is done when the internal temperature registers 170 degrees F deep in the thigh, and juices run clear when flesh is pierced. The temperature of the stuffing should be 160 degrees F in the center.
- Remove bird from oven, place on serving platter, and tent with foil. Let turkey rest for about 15 minutes so the temperature of the stuffing will reach 165 in the center and the temperature in the thigh will rise to 180 degrees F.
- Start gravy. In a large skillet, heat the vegetable oil, add the flour and brown deeply, stirring constantly over medium-low heat. Add turkey drippings and whisk until thickened. Add gizzard broth and simmer. Season with salt and pepper, to taste.
- Remove stuffing from bird and place in serving bowl. Carve turkey and plate with stuffing and gravy.
TURKEY HASH
Provided by Guy Fieri Bio & Top Recipes
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
TURKEY RE-HASH
Steps:
- Add the sausage to a heavy skillet over medium high heat and cook until the sausage begins to render some of its fat, about 2 to 3 minutes.
- Add the onions, jalapeno and peppers to the sausage and cook until soft and translucent. Add the potatoes to the skillet and increase the heat to high. Cook until the potatoes have browned lightly.
- Add the black beans, pudding, and turkey and stir occasionally. Cook until the hash is thoroughly heated. Season with cayenne, salt, and pepper.
TURKEY HASH
Edna Hoffman of Hebron, Indiana heartily recommends this mild-tasting hash. "It's a deliciously different use for leftover turkey," she assures.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 198 calories, Fat 5g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 51mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
TURKEY WITH CORNBREAD STUFFING
Absolutely delicious. The fresh corn bread adds so much flavor! Use bacon or ground pork. You can add whatever you like, but this is the way i always make mine. I often add or change things. Enjoy.
Provided by ltjohnson
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 5h10m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a pie pan.
- In a bowl, mix cornmeal and water and allow to stand for 10 minutes. Meanwhile, whisk the whole wheat flour, sugar, baking powder, and salt together in a large bowl. Whisk the egg and vegetable oil into the wet cornmeal; stir the wet ingredients into the flour mixture until just combined and pour into the prepared pie pan.
- Bake the cornbread in the preheated oven until lightly browned and a knife inserted into the center of the cornbread comes out clean, 20 to 30 minutes. Remove from oven and set aside to cool.
- Reduce oven heat to 325 degrees F (165 degrees C).
- Cook the bacon in a large skillet over medium-high heat until browned and crisp, about 6 minutes per side; drain on a paper towel-lined plate. Crumble the bacon when cool. Stir the onion, garlic, celery, red bell pepper, poultry seasoning, sage, and oregano into the bacon drippings left in the skillet; cook and stir until the onion is translucent, about 10 minutes.
- Remove cooled cornbread from the pie pan and cut into small cubes; place into a large bowl and mix in the rye bread cubes. Stir the bacon and cooked vegetables into the stuffing until well combined; drizzle the chicken broth into the dressing, stirring to evenly moisten the bread cubes.
- Rinse the turkey inside and out and pat dry with paper towels. Place turkey into a large roasting pan with a lid. Fill the body and neck cavities loosely with stuffing, folding the neck skin over the stuffing and securing in place with toothpicks. Place any leftover stuffing onto a large square of aluminum foil and fold and seal the edges to enclose the stuffing. Refrigerate stuffing packet until about 45 minutes before serving time.
- Place the turkey in the oven, and roast until a meat thermometer inserted into the thickest part of the thigh reads 180 degrees F (80 degrees C), 3 1/2 to 4 hours. Remove lid after about 2 1/2 hours to brown skin. Baste occasionally with pan drippings. About 45 minutes before serving, bake the extra stuffing if desired.
Nutrition Facts : Calories 1323.6 calories, Carbohydrate 27.3 g, Cholesterol 466.3 mg, Fat 60.1 g, Fiber 4.4 g, Protein 158.7 g, SaturatedFat 17 g, Sodium 808.7 mg, Sugar 9.2 g
CORN BREAD TURKEY CASSEROLE
Folks who love turkey and stuffing will appreciate the flavor and convenience of this golden casserole. "The recipe makes three pans, so you can enjoy one for dinner and freeze the other two for future meals," says Michelle Flynn of Philadelphia, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 3 casseroles (8 servings each).
Number Of Ingredients 8
Steps:
- Prepare stuffing mix according to package directions. Add turkey and cheddar cheese. In a large bowl, combine soups and milk. In three greased 13x9-in. baking dishes, layer each with 1 cup turkey mixture and 1 cup soup mixture. Repeat layers. Sprinkle with Swiss cheese. , Cover and freeze two casseroles for up to 3 months. Cover and bake the remaining casserole at 350° for 30-35 minutes or until bubbly. Let stand for 5-10 minutes before serving. , To use frozen casseroles: Thaw each in the refrigerator. Let stand for 30 minutes at room temperature before baking. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Let stand for 5-10 minutes before serving.
Nutrition Facts : Calories 377 calories, Fat 19g fat (9g saturated fat), Cholesterol 89mg cholesterol, Sodium 973mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein.
TURKEY CORNBREAD HASH
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 325°F. Lightly grease a 21/2 to 3-quart casserole dish and set aside. 2. In a large bowl, combine the stuffing mix, 3/4 cup of the chicken broth, and the melted butter or margarine, onion, parsley, and dry mustard. 3. Transfer the stuffing to the prepared casserole dish, cover, and bake for 40 minutes. 4. Place the butter or margarine in a large skillet, and melt over low-medium heat. Add the green onion and bell pepper, and sauté, stirring occasionally, for 2 minutes, or until the vegetables are crisp-tender. 5. Add the remaining 11/2 cups of chicken broth, prepared stuffing, potatoes, turkey, and salt and pepper to the skillet, and mix lightly. Cook until heated through.
Nutrition Facts : Nutritional Facts Serves
CORNBREAD WILDERNESS HASH
This is a recipe my parents made 50 years ago. I have tweaked it a little by adding the cheese and cornbread topping to please my family's tastebuds. It's so easy for a quick evening meal - add a salad and dinner's ready. If you don't have self-rising cornmeal, use 1 cup cornmeal, 1T baking powder and 1/2 tsp salt and mix well.
Provided by Southern Lady
Categories Savory Pies
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- In a large iron skillet, brown meat with chopped bacon, canola oil, onion and bell pepper.
- Then add pinto beans, stewed tomatoes, hot sauce, liquid smoke, and salt until well blended and heated through.
- If you aren't using an iron skillet, lightly grease a casserole dish and then evenly spread meat mixture in baking dish, otherwise leave meat mixture in iron skillet.
- Top meat mixture evenly with grated cheese.
- Whisk cornmeal and milk together and pour over cheese.
- Bake for 20-25 mins or until lightly browned on top.
Nutrition Facts : Calories 585.1, Fat 30.5, SaturatedFat 12.2, Cholesterol 83.2, Sodium 1221.2, Carbohydrate 46, Fiber 9.3, Sugar 4.8, Protein 32.8
HERB-SCENTED ROAST TURKEY WITH CORNBREAD STUFFING
Rosemary, sage and garlic enhance an American Thanksgiving favorite. Served with herb-scented corn bread stuffing, the fragrant flavor is complete!
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h50m
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 325°F. In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter about 2 minutes, stirring occasionally, until crisp-tender; remove from heat. In large bowl, mix celery mixture and remaining stuffing ingredients until well blended.
- Stuff turkey just before roasting, not ahead of time. Fill wishbone area lightly with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
- In small bowl, mix rosemary, 1 tablespoon sage, 1 teaspoon salt, 1/4 teaspoon pepper and the garlic; rub into turkey skin. Place turkey, breast side up, on rack in shallow roasting pan. Brush with 1/4 cup butter. Do not add water. Place meat thermometer in thickest part of inside thigh muscle so thermometer does not touch bone.
- Roast uncovered 4 to 5 hours, brushing with pan juices every 30 minutes, until thermometer reads 165°F and drumsticks move easily when lifted or twisted. Thermometer placed in center of stuffing should read 165°F.
- Place foil loosely over turkey when it begins to turns golden. When turkey is two-thirds done, cut band of skin, or remove string or skewer holding legs. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 20 minutes for easiest carving. While turkey is standing, prepare Foolproof Gravy if desired.
- To serve, garnish turkey with fresh herb sprigs, if desired.
Nutrition Facts : Calories 595, Carbohydrate 21 g, Cholesterol 180 mg, Fiber 1 g, Protein 48 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 920 mg
More about "turkey cornbread hash food"
THANKSGIVING LEFTOVERS BREAKFAST HASH - FAMILY FOOD ON …
From familyfoodonthetable.com
5/5 (1)Total Time 10 minsCategory Breakfast & BrunchCalories 242 per serving
LEFTOVER TURKEY CORNBREAD CASSEROLE RECIPE - SHOW …
From showmetheyummy.com
LEFTOVER TURKEY HASH RECIPE - SOUTHERN LIVING
From southernliving.com
HOLIDAY TURKEY HASH - THE PERFECT TURKEY LEFTOVERS RECIPE!
From boulderlocavore.com
OLD FASHIONED TURKEY HASH RECIPES: HOW TO - ANIA'S VIBRANT KITCHEN
From aniasvibrantkitchen.com
Cuisine AmericanCategory Dinner
TURKEY HASH RECIPE - CHISEL & FORK
From chiselandfork.com
20 TURKEY CASSEROLE RECIPES YOU’LL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
BEST TURKEY CORNBREAD HASH RECIPES - RECIPERT.COM
From recipert.com
OLD FASHIONED SOUTHERN STYLE TURKEY HASH !!!! - YOUTUBE
From youtube.com
BAKING A TURKEY, MAKING CORNBREAD DRESSING, & TURKEY HASH
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love