Turkey/Chicken Hash

Did you have turkey for Christmas? Or do you still have some in the freezer from Thanksgiving? I do. I love a good Turkey/Chicken Hash. It's perfect for breakfast, brunch, lunch or supper/dinner. Great for a church supper or yes, funeral food. Serve it over toast, biscuits or corn cakes.

This is one of those great make-a-head meals.

Turkey/Chicken Hash
8 servings
print recipe

1 onion, chopped finely
1 red bell pepper, chopped finely
1 green bell pepper, chopped finely
6 tablespoons unsalted butter
1/2 cup all-purpose flour
3 cups chicken broth
3/4 cup medium-dry sherry
1/2 cup half-and-half
5 cups diced cooked turkey/chicken
1 1/2 cups diced cooked potato
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice, or to taste
Hot pepper sauce, to taste
1/2 cup minced fresh parsley leaves

In a heavy skillet cook the onion and the bell peppers in the butter over moderately low heat, stirring, until they are softened. Add the flour, and cook the roux mixture, stirring, for 3 minutes. Add the broth, the sherry, and the half-and-half, whisking. Bring the mixture to a boil, whisking, and stir in the turkey, the potato, the Worcestershire sauce, the lemon juice, the hot pepper sauce and salt and black pepper, to taste. Simmer the mixture, stirring occasionally, for 10 minutes, thinning the mixture with water if necessary. The may may be prepared up to this point 2 days in advance and kept covered and chilled. Reheat the hash, thinning the mixture with water or broth if necessary. Stir in the parsley and transfer the hash to a chafing dish.