Spice Up Your Leftover Turkey
Ellie Krieger with some great ideas for spicing up your Thanksgiving leftovers.
Nov. 19, 2007 — -- Ingredients:
Instructions:
In a large non-stick skillet, heat the oil over moderately high heat. Add the onion and thyme and cook, stirring, until softened and beginning to brown, 3-5 minutes. Add the sweet potatoes, turkey, salt and some pepper and cook, stirring occasionally, until the potatoes are beginning to brown, about 3 minutes longer. Add the broth, scraping up any brown bits that may have formed on bottom of pan. Keep warm while poaching the eggs.
Fill a saute pan with 1 1/2 inches of water and the vinegar and bring to a simmer. Break 1 egg into a small bowl and then carefully pour it into the water. Repeat with the remaining eggs spacing them so they do not touch. Poach at a gentle simmer until the whites are firm but the yolks are still runny, 3-4 minutes. With a slotted spoon, transfer the eggs to paper towels and season with salt and pepper.
Divide the hash between 4 plates and top each serving with a poached egg. Serve with hot sauce.
Serves 4
Ingredients:
Instructions:
Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add turkey, cumin, chili powder and oregano and stir until all spices are incorporated. Add green beans, salt and pepper and cook until spinach is wilted, about 2 minutes.
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