Turkey Hash with Chestnuts

Name: Turkey Hash with Chestnuts
Ingredients: 3 tablespoons unsalted butter; ½ cup finely chopped onion; 1/3 cup finely diced celery , preferably with tender leaves included; ¾ teaspoon salt; ¼ teaspoon freshly ground black pepper; ½ teaspoon dried thyme (Spice Islands brand preferred); 1 small bay leaf; 2 tablespoons all-purpose flour; ¼ cup Chicken Stock , giblet gravy, or milk; 1 cup half and half; 1½ cups chopped cooked turkey; ¾ cup chestnuts , either leftover or fresh (see Note); 1 tablespoon cognac or brandy (optional)

Contributors

Cookbook

The Gift of Southern Cooking: Recipes and Revelations from Two Great Southern Cooks

Published by Knopf

View

This image courtesy of Joseph DeLeo

Notes

If you are using fresh chestnuts, peel and cook them in a small amount of salted simmering water about 5–10 minutes (no need to chop the chestnuts, since they tend to break up on their own).

Cooking Methodsauteeing

CostModerate

Easy

Total Timeunder 30 minutes

Kid FriendlyYes

One Pot MealYes

OccasionFamily Get-together

Recipe Coursemain course

Mealdinner, lunch

Moodblue

Taste and Texturebuttery, creamy, meaty, nutty, savory

Type of DishThanksgiving Leftovers

Ingredients

3 tablespoons unsalted butter
½ cup finely chopped onion
1/3 cup finely diced celery, preferably with tender leaves included
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
½ teaspoon dried thyme (Spice Islands brand preferred)
1 small bay leaf
2 tablespoons all-purpose flour
¼ cup Chicken Stock, giblet gravy, or milk
1 cup half and half
1½ cups chopped cooked turkey
¾ cup chestnuts, either leftover or fresh (see Note)
1 tablespoon cognac or brandy (optional)

Instructions

Heat the butter in a 12-to-14-inch sauté pan until melted and foaming. Add the onion, celery, salt, pepper, thyme, and bay leaf. Stir well to coat the vegetables, and cook over medium heat for 5 minutes, stirring often, until the vegetables are wilted and somewhat tender but not colored. Sprinkle the flour over, and stir well. Cook for minute, stirring constantly, then, off heat, slowly stir in the chicken stock (or other liquid), followed by the half-and-half. Return the pan to the heat, and bring to a gentle simmer. Simmer for 1 minute, and taste for seasoning; you will most likely need more salt, unless you added gravy or stock that was highly seasoned. Add the turkey and chestnuts, and simmer until heated through. Taste again for seasoning. Add the optional booze, and cook 1 minute longer to cook off the alcohol.
Serve hot, spooned over toast or thin cornbread.

2003 Edna Lewis and Scott Peacock

Share This Recipe

YOUR RECENTLY VIEWED RECIPES

Turkey Hash with Chestnuts

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Reviews

I have not made this yet so I cannot rate it.

Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

kara 2098528

Nov 30, 2015

Hi @Nancy379! Thanks for your feedback on this recipe. Did you try seasoning it to taste? I see that the instructions call for "Simmer for 1 minute, and taste for seasoning; you will most likely need more salt, unless you added gravy or stock that was highly seasoned." All best, Kara Rota Editorial Director