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 something a little different, something new that’s sure to become a mainstay in our home: leftover turkey hash with yams and fresh sage.

Jump to Recipe

turkey hash with sweet potatoes and sage

what to do with thanksgiving leftovers

Leftover Turkey: turkey and yam hash, 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.

Rate this Recipe

6 servings

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

Total Time30

Print Save Recipe Click to Remove Ads

Ingredients

¼ cup ghee
4 shallots chopped fine
2 tablespoons sage chopped fine
2 large sweet potatoes peeled and diced
3 cups chopped turkey meat
¼ 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.

Rate this recipe!If you loved this recipe, give it a rating. Let us know what works, what didn't and whether you made any adjustments that can help other cooks.