Turkey Or Chicken Hash With Gravy Recipes

Steps:

• 1. In 3 quart saucepan, melt butter over medium heat. Add onion and cook, stirring, until soft, about 4-5 minutes. Stir in flour and cook stirring constant 1 minute. With a wire wisk, gradually whisk in milk, salt and pepper, and nutmeg. Heat to a boil over med-high heat, whisking. Reduce heat and simmer whisking here an there 5 minutes
• 2. Stir turkey into sauce and heat through, stir in parsley and serve (over noodles, rice, or mashed potatoes)

Steps:

• Heat a large skillet over medium-high heat. Crumble sausage into skillet. Add onions, peppers, and pimientos. Cook 6 to 8 minutes or until sausage is just cooked through, stirring often to break up sausage. Transfer to a large bowl. Clean pan and heat oil.
• Add stuffing, eggs and turkey to bowl with sausage mixture and stir to combine. Add to heated pan and press down with spatula until bottom of skillet is covered with hash. Brown 5 to 7 minutes untouched. Use a spatula to flip over hash and continue to cook another 5 to 7 minutes.
• Meanwhile, take leftover gravy and heat in a saucepan over medium heat. As gravy heats up, whisk in enough milk to thin to desired consistency.
• Serve hash topped with poached egg and warmed turkey country gravy.

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.

Steps:

• For the turkey breast: Preheat the oven to 400 degrees F.
• Break down the turkey by removing the breasts while keeping the skin on. Remove the turkey legs and thighs and set aside.
• Sprinkle the turkey breasts on both sides with the salt and pepper. Heat a large cast-iron pan over medium-high heat, and add the butter. Melt the butter and cook, stirring frequently to it butter does not burn, until it starts to brown, about 5 minutes. Once the butter stops bubbling, add the turkey breasts skin-side down and turn the pan down to medium. Sear for about 5 minutes, then flip the breasts over and cook until golden brown. Add the whole garlic cloves and sage to the pan and baste a few times. Transfer the pan to the oven for 8 minutes.
• Flip the breasts back over to skin-side down and cook, basting, on the stovetop, about 4 minutes.
• Finish in the oven skin-side down until an instant-read thermometer inserted in the thickest part registers 160 degrees F, another 5 to 7 minutes. Flip and baste, then remove from the pan.
• Let rest 4 to 5 minutes. (Leave the oven on.)
• For the turkey legs: Sprinkle the legs and thighs with the salt and pepper. Heat a large skillet over medium-high heat. Add oil to coat the bottom of the skillet. Add the legs and thighs and sear until golden brown, about 3 minutes on each side, then remove the legs and thighs and place in a pressure cooker. Remove half of the oil from the skillet and turn the heat down to medium. Add the garlic and onions to the skillet and saute until fragrant, about 1 minute. Add the garlic and onions to the pressure cooker. Add the wine to the skillet and deglaze, using a spatula or wooden spoon to get all the brown bits off the bottom of the skillet. Then, add the pan sauce to the pressure cooker along with the stock, sage and bay leaves. Seal the pressure cooker and cook according to the pressure cooker instructions on medium for 25 minutes.
• Remove the legs and thighs to a bowl. Remove the meat from the bones and shred. Set aside.
• Strain out the juice and set aside to make gravy.
• For the hash: Mix together the oil, salt, pepper, garlic, parsnips, carrots, onions and celery root in a bowl. Spread out on a sheet tray and bake until tender and starting to brown, 10 to 14 minutes. Meanwhile, brown the butter in a small pot over low heat. Toss the veggies and shredded turkey leg meat in the brown butter along with cider vinegar and sage.
• For the gravy: Bring your strained stock to a simmer in a medium saucepot. Melt the butter in a small pot and whisk in the flour and vinegar. Cook until deep brown, 5 to 10 minutes. Whisk the roux into the stock and bring to a rolling boil, then boil for about 5 minutes. Season to taste.
• Place the hash on the plate. Slice the turkey breast on a bias and lay over the top of the hash. Drizzle the gravy over that. Top with the chives.

Steps:

• 1. https://www.justapinch.com/recipe/lynn-socko/chicken-gravy/quick-easy-healthy-gravy?k=%27lynn+socko+chicken+gravy%27&p=1&o=r
• 2. https://www.justapinch.com/recipe/lynn-socko/hashbrowns/vegetarian-healthy-potatoes?k=hashbrowns&p=1&o=r
• 3. Prepare your cooked turkey or chicken by slicing, dicing, cubing into small pcs., or shredding. Slice onion. Place onion and celery in skillet with small amount of butter or olive oil and cook on low till tender, add turkey to skillet to heat. Once hot, add in cooked hashbrowns.