Thanksgiving may be a memory, but the leftovers are very real. Emeril Lagasse shows you how to repurpose your turkey and trimmings. Check out his recipes below and for more meal ideas check out the "GMA" recipe index.
Roast Turkey and Sweet Potato Hash With Fried Eggs2 tablespoons olive oil
1 cup diced yellow onions
½ teaspoon minced garlic
½ cup diced red bell peppers
2 sweet potatoes, baked for 40 minutes at 400° F, cooled, peeled and diced (3 cups)
2 cups diced roasted turkey breast
2 ½ teaspoons salt, plus more for seasoning eggs
1 teaspoon fresh ground black pepper, plus more for seasoning eggs
¼ cup turkey or chicken broth
¼ cup heavy cream
2 tablespoons chives
2 tablespoons butter
4 large eggs
Freshly ground black pepper
Mesclun greens for serving
2 tablespoons extra virgin olive oil
In a large sauté pan, heat the oil over moderately high heat. Add the onion, garlic and red pepper and cook, stirring, until softened and beginning to brown, 3 to 5 minutes. Add the sweet potatoes, turkey, salt and pepper and cook, stirring occasionally, until the potatoes are beginning to brown, about 6 to 8 minutes longer. Add the broth, heavy cream and chives, cook for another 2 to 3 minutes, scraping up any brown bits that may have formed on bottom of pan. Keep warm while frying eggs.
In a large, nonstick sauté pan, melt the butter over medium high heat. When the butter is foamy, carefully crack the eggs into the pan and season lightly with salt and pepper. Reduce the heat to medium low, cover and cook until the whites are firm, 2 to 3 minutes.
Divide the hash equally between 4 warm plates, remove the eggs from the pan, and divide the eggs between the plates. Serve with mesclun greens drizzled with olive oil.
Yield: 4 servings
Recipe courtesy Emeril Lagasse, courtesy Martha Stewart Omnimedia, Inc
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