- Course: Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 19 Times
This turkey has recipe, given to me by my friend and agent, Ed Victor, and in charmingly bossy letter form, has been a recurring feature in my books. Why drop it now of all times? Not least, of course, because it is a real winner.
I’ve given it here as an actual recipe but, as with all these notions for left-overs, the quantities are meant to be a guide only. They are more of the “a handful of this, a handful of that” school of cookery, and that’s how it should be.
Anyway, this is my adaptation of the Victor original: I’ve fiddled a bit, but remained essentially faithful, as, indeed, I will always be to him.
- 1/3 cup sliced almonds
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 onion, peeled and chopped
- 2 red bell peppers, seeded and chopped into approx. ½ x 3/4 –inch pieces
- 1 clove garlic, peeled and minced
- 2 cups shredded cold turkey
- 2/3 cups pitted black olives
- 2 tablespoons sour cream
- 2 tablespoons leftover turkey broth
- 1 egg
- Few dashes of Tabasco sauce, or to taste
- Heaping ¾ cup shaved Parmesan cheese
- 1-2 tablespoons chopped Italian flat leaf parsley to garnish (optional)
1. Toss the sliced almonds in a hot, dry skillet over a medium to high heat until toasted. Remove to a plate for a while.
2. Add the butter and oil to the skillet, then throw in the chopped onions and peppers and cook, stirring, over a medium to low heat for about 10 minutes.
3. Stir in the garlic, then add the shredded turkey and cook until piping hot.
4. Return the reserved toasted sliced almonds to the pan, add the olives and mix in.
5. Whisk together the sour cream, turkey broth and egg, then pour into the pan, give a quick stir to combine and shake in the Tabasco sauce.
6. Finally, add the shaved Parmesan and stir until it begins to melt into the hash.
7. On serving, sprinkle with chopped parsley, if wished.
© 2008, 2009 Nigella Lawson
Nutritional information is based on 2 servings.