Of all the winter holidays, Thanksgiving is my favorite.
Thanksgiving turkey leftovers make a great hash
It’s about grace and gratitude, unburdened with the stress of gift-giving at Christmas or over-jealous celebrations on New Year’s Eve.
Most importantly for me, it’s all about the Thanksgiving meal ritual. We all expect the same dishes every year because we like them. Heaven help anyone who tries to change that! One year my sister-in-law thought she’d change the menu from turkey to pizza. Surprisingly, it wasn’t the adults who revolted; instead it was the kids who wanted everything to be just the same, just like last year. In other words, keep the traditions alive with the same foods.
So, I was interested to see the November issue of Food Network magazine where thousands of surveyed readers shared how they “do” Thanksgiving. How does your Thanksgiving compare to these survey results?
How Do You Prepare Your Turkey?
91% roasted (always roasted at my house)
6% fried
3% grilled
To Brine or Not to Brine the Turkey?
30% Yes (always brine my turkey)
70% No
Do You Prefer Light Meat or Dark Meat?
66% Light
34% Dark (give me a turkey leg and I’m happy)
What kind of pie?
55% pumpkin (that’s me, but I’ll also take pecan if I can get it)
25% apple
22% pecan
Average Number of Dishes Served with the Turkey?
7 sides (at my house: stuffing, sweet potato casserole, mashed potatoes, green beans, homemade cranberry sauce, and bread)
Favorite Thanksgiving Dish?
Stuffing, hands down (not me; first, turkey and then sweet potatoes, followed by pie)
What Time Do You Get Up to Start the Turkey?
Most of us get up around 6 or 7 AM to start the turkey. And, 6% get up at 4 AM.
How Do You Serve the Meal?
58% Family style at the table
42% Buffet style (for our large extended family, it has to be buffet style)
What Time Do You Serve the Meal?
4 PM is the magical hour for most of us
Whole Berry Cranberry Sauce or Jellied (from the can)?
51% whole berry (I always make my own)
49% jellied
Do You Put the Stuffing Inside or Outside the Bird?
72% Outside the bird (much easier, plus you get that crunchy, browned top)
28% Inside the bird
(And, 67% make stuffing the same way every year…meaning 33% change it up once in awhile)
It’s kind of fun to see how our families stack up against America, isn’t it. But remember—regardless of what these numbers say—you should do what your family prefers because that’s what Thanksgiving is all about… family. Happy Thanksgiving!
And, thinking ahead to all those leftovers, here is my recipe for turkey hash.
Carol Fenster’s Turkey Hash
Turkey Hash from Thanksgiving leftovers
(adapted from the award-winning 1,000 Gluten-Free Recipes by Carol Fenster, Wiley, 2008)
2 tablespoons olive oil
1 tablespoons unsalted butter or buttery spread
2 cups leftover mashed potatoes (or cooked, diced potatoes or hash browns, if that’s what you have)
1 cup chopped or shredded cooked turkey (or chicken, ham, or beef)
¼ cup gluten-free chicken broth
1 tablespoon gluten-free Worcestershire sauce
1 tablespoon Dijon mustard
2 tablespoons finely diced fresh onion or 2 teaspoons dried minced onion
½ teaspoon celery salt
½ teaspoon freshly ground black pepper
4 large eggs
Additional salt and pepper
Paprika, for garnish
2 tablespoons chopped fresh parsley or 1 tablespoon dried parsley, for garnish
Additional salt and pepper, to taste
[1] In a heavy, cast-iron skillet, heat 1 tablespoon of the olive oil and the butter in a heavy, cast iron skillet over medium heat. Place the potatoes and meat in the skillet and cook until heated through.
[2] While the mixture heats, in a medium bowl, whisk together the broth, Worcestershire sauce, mustard, onion, celery salt, and pepper, in a medium bowl and pour over the potatoes and meat.
[3] With a spatula, press the mixture firmly down to compress it so all parts brown evenly; and cook until deeply browned and crispy on the bottom. Flip the hash, add the remaining tablespoon of olive oil to the skillet, and cook the other side until deeply browned and crisp. (Cooking time varies with the type of ingredients and their moisture content, so keep checking the browning process; the browner the better for crispiness and flavor.)
[4] Transfer the hash to a serving plate, season with additional salt and pepper, and cover with foil to keep warm. (Or, leave the hash in the skillet and cook the eggs in a separate skillet, which keep the hash warmer and intact so you can serve it right out of the skillet.)
[5] Add 4 whole eggs to the same skillet and fry each to the desired degree of doneness. Add salt and pepper to taste. Place eggs on top of hash and dust with paprika and parsley. Cut into wedges serve immediately. Makes 4 servings
