Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Unsalted butter

  2. 1 Onion - chopped

  3. 2 Garlic cloves - minced

  4. 3 cups 711ml -- ¥ 1/4 - diced cooked turkey

  5. 3 cups 711ml Crumbled stuffing (or 1/4-inch-diced boiled potatoes)

  6. 1 cup 237ml Leftover gravy

  7. 3/4 cup 46g / 1.6oz Cooked corn

  8. 2 tablespoons 30ml Minced fresh parsley

  9. 1 teaspoon 5ml Salt Freshly ground pepper

  10. 3 Eggs - well beaten

  11. 3/4 cup 109g / 3.8oz Grated parmesan cheese

  12. 4 tablespoons 60ml Bread crumbs

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Melt the butter in a skillet and saute the onion and garlic until transparent, stirring frequently with a wooden spoon. Add the turkey and stuffing, stirring to blend. Add the gravy, corn, parsley, salt, and pepper to taste. In a small bowl combine the eggs and cheese. Preheat the broiler. Transfer the turkey mixture to a 2-quart souffle dish, casserole, or au gratin dish. Add the egg and cheese mixture. Stir to combine all ingredients. Sprinkle the top of the hash with bread crumbs. Place the hash under the broiler until the bread crumbs begin to brown, about 7 minutes. Serve immediately. Serves 6 to 8.


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