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TURKEY AND CRANBERRY HASH

The Colonial Williamsburg Tavern Cookbook
by Colonial Williamsburg Foundation

"Hash, "from the French verb hacher (to chop), makes the most of Thanksgiving Day leftovers. Here, turkey and cranberries are held together with gravy and browned until crisp. Serve in wedges with poached eggs for an after-the-big-day brunch.
Serves 6-8


Ingredients
• 2 tablespoons (1/4 stick) unsalted butter
• 1 onion, finely chopped
• 1 celery rib, finely chopped
• 1 pound cooked skinless turkey, white and dark meat combined, cut into 1/2-inch cubes
• 1/2 cup chopped fresh cranberries or
• 1/4 cup dried cranberries soaked in white wine
• 1/4 cup leftover turkey gravy or heavy cream
• Salt and freshly ground black pepper to taste
• Snipped fresh chives, for garnish


Directions
In a large skillet with sloping sides over medium-high heat, melt the butter. Add the onion and celery. Cook, stirring often, until softened, 3-5 minutes. Add the turkey, cranberries, and gravy. Season with salt and pepper and reduce the heat to medium.

Cover and cook until the bottom is crusty brown, 20-25 minutes. Slip out onto a plate and carefully flip to the other side. Cook, uncovered, until golden brown on the other side, about 15 minutes. Slide out onto a work surface and sprinkle with chives. Cut into wedges and serve.
 

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