Turkey Hash With Lemon Chili Mayonnaise Recipes

TURKEY HASH

Steps:

• Cook the bacon in a large cast-iron skillet over medium heat, turning often, until crispy, about 10 minutes. Turn the heat off. Using tongs, transfer the bacon to a plate lined with paper towels. When cool enough to handle, crumble the bacon and set it aside.
• Reserve 2 tablespoons of the bacon's rendered fat in the skillet. Use about a teaspoon more to grease a nonstick skillet where you'll later fry the eggs.
• Heat the cast-iron skillet back on medium heat. Add the onions, bell peppers, and kosher salt. Cook, stirring often, until the onions are golden, 5-7 minutes. Stir in the garlic, paprika, cumin, and cayenne. Cook, stirring, for 30 seconds.
• Stir in the turkey meat. Cook, stirring, for about two minutes. Turn the heat off but leave the skillet on the burner. Cover the skillet with a lid or with foil to keep the hash warm while you fry the eggs.
• Divide the hash between four plates. Sprinkle the bacon crumbles on top, then top each plate with an egg. Season the eggs if you wish (I like to use salt, pepper, red pepper flakes, and dried parsley). Serve immediately.

TURKEY HASH

Steps:

• In medium saute pan, add 2 ounces olive oil, onions, peppers and saute until translucent. Add turkey and brown on all sides. Season with salt and pepper.
• In a separate pan, add 2 ounces of oil, and fry potatoes in oil until crispy. On a serving plate layer the turkey mixture on top of the crispy potatoes.
• Top with diced roma tomatoes and fresh squeezed lime juice.

TURKEY HASH WITH LEMON CHILI MAYONNAISE

Steps:

• To make the mayonnaise, place the egg yolk, mustard and lemon juice in a blender and process to combine. With the motor running, add the oil by drops until the mixture begins to emulsify. Continue by adding the oil slowly in a thin, steady stream, until the mayonnaise is thick. Place in a bowl and stir in the lemon zest, chili powder, salt and pepper. Cover and refrigerate at least 1 hour.
• To make the hash, preheat broiler. Heat a large nonstick skillet over medium heat until hot. Add the bacon and onion, and saute until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Add the potatoes and saute until tender, about 10 minutes. Stir in the thyme, sage, cumin and turkey and cook until the turkey is just heated through. Remove from heat and stir in salt, pepper, lemon juice and parsley.
• Place the hash in a baking dish and place under the broiler until nicely browned, about 2 minutes. Serve with a dollop of the mayonnaise.

TURKEY HASH

Steps:

• In a large heavy skillet cook the onion and the bell peppers in the butter over moderately low heat, stirring, until they are softened, add the flour, and cook the roux mixture, stirring, for 3 minutes. Add the broth, the Sherry, and the half-and-half, whisking, bring the mixture to a boil, whisking, and stir in the turkey, the potato, the Worcestershire sauce, the lemon juice, the Tabasco, and salt and black pepper to taste. Simmer the mixture, stirring occasionally, for 10 minutes, thinning the mixture with water if necessary. The hash may be prepared up to this point 2 days in advance and kept covered and chilled. Reheat the hash, thinning the mixture with water if necessary. Stir in the parsley and transfer the hash to a chafing dish.

TURKEY HASH

Steps:

• In a large skillet, saute onion and peppers in butter until tender. Add the potatoes, turkey, salt if desired, cayenne and nutmeg. Cook and stir over low heat for 20 minutes or until lightly browned and heated through.

LEMON-HERB ROASTED TURKEY

Steps:

• Preheat oven to 350°. In a small bowl, combine the butter, lemon juice, lemon zest and minced thyme. Pat turkey dry. Sprinkle salt and pepper over skin of turkey and inside cavity; brush with butter mixture. Place the lemon, onion, garlic and thyme sprigs inside cavity. Tuck wings under turkey; tie drumsticks together., Place flour in oven bag and shake to coat. Place bag in a roasting pan; add turkey to bag, breast side up. Cut six 1/2-in. slits in top of bag; close bag with tie provided., Bake at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 180°. Remove turkey to a serving platter and keep warm. Let stand for 15 minutes before carving. If desired, thicken pan drippings for gravy. Freeze option: Freeze cooled turkey and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered skillet, gently stirring and adding a little broth or water if necessary.

TURKEY HASH

Steps:

• Sauté onion through potatoes in butter about 10 minutes until tender.
• Add turkey through pepper.
• Mix well.
• Cook over low heat 10 minutes.
• Serve hot, sprinkled with parsley.

GARDEN TURKEY SANDWICH WITH LEMON MAYO

Steps:

• Stir lemon peel into mayonaisse. Spread on both slices of bread.
• Layer half of spinach leaves, turkey, tomato slices, and remaining spinach leaves on one slice of bread.
• Top with second slice of bread.

TURKEY HASH

Steps:

• In a small saucepan melt butter or margarine. Stir in flour. Cook and stir over medium heat for 1 to 2 minutes. Add milk. Stirring, bring to a boil and boil until thickened. Gradually stir one-third of the hot mixture into the egg yolk, then stir back into hot mixture in saucepan set aside.In a large skillet over medium heat brown sausage. Drain sausage on paper towels. Sauté onion in pan drippings until soft. Drain onion on paper towels. Remove all drippings from skillet.Place sausage, onion, turkey, bread crumbs, parsley, lemon rind and salt and pepper to taste in skillet. Pour sauce over mix well. Cook over medium heat until heated through.

SOUTH AMERICAN TURKEY HASH

Steps:

• Mix the turkey with the sherry and set aside.
• Heat oil in a large, heavy skillet. Add onion and green pepper and saute until lightly browned. Add the chili pepper and garlic. Saute a minute longer, then stir in the turkey.
• Saute the turkey, stirring for five minutes or so, until it has uniformly crumbled and has lost its color. Stir in the olives, capers, raisins, cumin, oregano, cayenne pepper and salt to taste.
• Simmer for 30 minutes, stirring from time to time. Stir in the tomato paste and simmer for 15 minutes longer. Sprinkle with pine nuts and serve with rice.