Thanksgiving leftovers filling your fridge? Looking for a great leftover turkey recipe? Every year, we spoon leftover turkey onto our plates, smothering it with cranberry sauce and stuffing though there never seems to be enough gravy to make the rounds. We make Thanksgiving casseroles and nourishing soups. This Thanksgiving, we served up a something a little different, something new that’s sure to become a mainstay in our home: leftover turkey hash with yams and fresh sage.
what to do with thanksgiving leftovers
- Leftover Turkey: turkey and yam hash (see the recipe), turkey soup with vegetables, turkey soup with wild rice, turkey enchiladas, turkey sandwiches.
- Leftover Cranberry Sauce: use on sourdough or sprouted wheat bread as a jam or jelly, make cranberry-oat bars, use in cranberry sorbets
- Leftover Mashed Potatoes: use as a base for potato soup, make colcannon or bubble and squeak, use in shepherd’s pie
- Leftover Stuffing: Combine with eggs and prepare a strata, use as a base for Thanksgiving casserole
- Leftover Yams, Sweet Potatoes or Squash: Use as a base in pancakes, waffles or muffins.
Turkey Hash with Sweet Potatoes and Sage
Turkey hash with sweet potatoes and sage is an excellent way to use up Thanksgiving leftovers.
Prep Time30 mins
Total Time30 mins
Servings: 6 servings
Calories: 309kcal
Print Recipe
Ingredients
- 1/4 cup ghee
- 4 shallots chopped fine
- 2 tablespoons sage chopped fine
- 2 large sweet potatoes peeled and diced
- 3 cups chopped turkey meat
- 1/4 cup turkey bone broth
Instructions
- Melt the ghee in a cast iron skillet over medium heat, then toss in peeled and chopped shallots and minced sage, frying them until they release their fragrance and become translucent – about 3 minutes. Toss in diced yam, and fry until tender when pierced with a fork, stirring frequently.
- Add the leftover turkey to the yams and shallots, and continue frying for 5. Deglaze the skillet with one cup roast chicken or turkey stock, and simmer the hash until the liquid is completely evaporated, about ten minutes longer. Serve warm.
Nutrition
Calories: 309kcal | Carbohydrates: 25g | Protein: 30g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 89mg | Sodium: 368mg | Potassium: 768mg | Fiber: 4g | Sugar: 6g | Vitamin A: 16105IU | Vitamin C: 4.7mg | Calcium: 71mg | Iron: 1.8mg
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By cooking tough cuts of meat (like flank steak and grass-fed beef and bison) at the constant, slow temperature of sous vide, you give plenty of time for the collagen and fat in your steak to liquefy. And that means BIG flavor and impossibly tender meat.
It's my go-to for cooking steak.
First, you'll need to give the steak a nice rub with cumin, coriander and fine sea salt.
Next, you'll vacuum seal it. And that's where the @FoodSaver FM2000 comes in. It's super sleek, affordable and small enough to tuck into your cupboard when it's not in use. It's also a best-selling brand, ETL safety certified and it has a 5-year limited warranty.
I also use it to vacuum seal leftovers for the freezer (no freezer burn!), and to freeze the berries and other goodies from the garden.
After vacuum sealing the steak and tossing it in the water bath to cook, give it a nice sear. Then slice and serve with a fragrant herb sauce.
Grab the full recipe in the link in my bio. 💚
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I made this tonight and WOW!!!! Amazing! I had to mix turkey and ham as I didn’t have enough of either. Used turkey stock I made and added a dash of truffle salt. I also added about 2 tbsp of my turkey gravy from thanksgiving as it was all that was left and I didn’t want to waste. This dish is amazing!!!
Great recipe idea with my favorite, sweet potatoes. Thanks!
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