Got Thanksgiving Left Overs?

Nov 27, 2020

I hope everyone had a wonderful Thanksgiving celebration with family around your table, good food and gratitude of all your blessings.

Now is when you need to love your leftovers as much as you loved the day-of turkey dinner.

One of my favorite turkey leftover meals is a hot turkey sandwich and even better if it’s a panini and hot off the grill pan with all the turkey fixins’.

Here’s another favorite recipe of mine you might want to surprise your family with this weekend. The recipe makes a big batch to serve 12 folks, but you can easily cut it way down to fit your needs. Hope you enjoy it.

Turkey Hash with Eggs

Serves 12


3 to 4 tablespoons unsalted butter

2 large yellow onions, finely chopped

4 large celery stalks with leaves, finely chopped

2 large baking potatoes, peeled and cubed

2 to 3 tablespoons olive oil, if needed

1/2 cup chopped fresh flat-leaf parsley

1 tablespoon rubbed sage

1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves

Salt and freshly ground pepper, to taste

About 2-lbs. cooked turkey, cut into 1/2-inch cubes (5 heaping cups)

About 1 cup chicken or turkey stock

12 eggs



Preheat oven to 350 degrees.

In a large heavy, ovenproof fry pan over medium heat, melt the butter. When the foam subsides, add the onions and celery and sauté until they begin to soften, about 4 minutes.

Add the potatoes and a little olive oil if needed to prevent sticking and sauté, stirring often, until lightly browned, about 6 minutes.

Add the parsley, sage, thyme, salt, pepper, and turkey and continue cooking, stirring often, until heated through about 4 minutes. Taste and adjust the seasonings.

Add the stock to the pan and bring to a boil. Transfer the pan to the oven and bake, uncovered, until the potatoes are soft and browned, about 20 minutes.

Remove the pan from the oven and, using the back of a tablespoon, make 12 indentions or “nests” in the turkey mixture. Break an egg into each nest. Season the eggs with salt and pepper. Return the pan to the oven and continue to bake until the eggs are set, 6 to 8 minutes more.

To serve, bring the fry pan to the table and, using a spatula, transfer the nests to individual plates.


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