Turkey Hash with Country Gravy
- 1/2 pound hot Italian sausage, casings removed
- 1/2 cup frozen chopped onions
- 1/2 cup frozen chopped green pepper (recommended: Pict Sweet)
- 2 tablespoons chopped pimientos
- 2 tablespoons canola oil
- 2 cups leftover stuffing
- 2 eggs
- 2 cups diced turkey meat
- Leftover gravy
- Milk
- 6 poached eggs
- 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.
sausage, onions, green pepper, pimientos, canola oil, leftover stuffing, eggs, turkey meat, gravy, milk, eggs
Taken from www.foodnetwork.com/recipes/sandra-lee/turkey-hash-with-country-gravy-recipe.html (may not work)