Franklin's Recipes: Turkey Hash
- Ground turkey meat, approx. 1.5 to 2 lbs.
- Crushed or minced garlic, about half a dozen cloves
(one or two heaping tablespoons)
- Parsley, about ¼ to ½ cup
- "Italian seasoning" (oregano, etc.), one or two tablespoons
- One large onion (or two small to medium onions), chopped or diced
- One small can of diced green chilies
(or one "soup can" of diced tomatoes and green chilies),
- Spaghetti sauce, about 2 to 3 cups
- Gravy mix, prepared slightly thick, about 2 to 3 cups
- One small can of sliced water chestnuts, drained
- One small can or jar of sliced mushrooms, drained
- In a Dutch oven, using "high" heat, brown the ground turkey.
Drain the fat.
- Add the garlic, parsley, Italian seasoning, and onion.
Mix well. Be wary of scorching.
- Add the chilies (and tomatoes). Mix well.
Let simmer on "high" for about 10 minutes,
- Add the spaghetti sauce and the gravy mix.
Mix well. Turn the heat down to "medium".
Let simmer for an additional 10 to 15 minutes,
- Add the water chestnuts and the mushrooms.
Let simmer for an additional 5 to 10 minutes,
(the mushrooms tend to stick to the bottom of the pot,
causing the hash to scorch, giving it a "burned" taste).
- Serve over spaghetti (or other pasta), rice,
toasted slices of French or Italian bread, etc.
It has been my experience that this hash actually tastes better the next night.
It "ages" well overnight in the refrigerator.
I've never frozen any of it (leftovers don't go uneaten in our house),
so I don't know how well it handles being frozen and thawed.
However, it is quite suitably for being prepared a day in advance.