Turkey Or Chicken Hash With Gravy Recipes

CHICKEN AND CHORIZO HASH WITH OJ GRAVY

Steps:

• To make the hash, put the chorizo in a large skillet over medium heat. Vigorously break up the sausage into bits with a potato masher or wooden spoon as it cooks. Once it resembles ground meat, add the plantain and carrots. Season with a tiny pinch of salt and some black pepper. Toss to coat everything in the fat and cook, without stirring, for a few minutes to develop color on the plantains and carrots, then toss and wait again. Cook this way until the plantains and carrots are caramelized on most sides and tender, and the chorizo is browned, about 15 minutes.
• Add the thyme, garlic, scallions, and jalapenos. Toss to coat and cook, stirring, until the garlic is tender and fragrant, about 5 minutes. Add the chicken and stir to coat.
• To make the gravy, sprinkle the flour over the top of the hash and stir with a wooden spoon until it disappears, then cook for a few more minutes to remove the flour taste. Add the Worcestershire sauce and orange juice. Continue to stir, allowing the juices to thicken. Remove from the heat and stir in the sour cream. Garnish with the parsley and serve.

EASY TURKEY GRAVY

Steps:

• Bring the turkey stock to a boil in a large saucepan. Stir in soup, and season with poultry seasoning, pepper, seasoned salt, and garlic powder. Reduce heat to low, and let simmer.
• Warm the milk in the microwave, and whisk in the flour with a fork until there are no lumps. Return the gravy to a boil, and gradually stir in the milk mixture. Continue to cook, stirring constantly, for 1 minute, or until thickened. Be careful not to let the bottom scorch.

TURKEY HASH WITH VEGETABLES AND GRAVY

Steps:

• Gather the ingredients.
• Place a large skillet over medium heat. Add 4 tablespoons of the butter.
• When the butter is hot, add the celery, onion, green bell pepper, and red bell pepper. Cook until the vegetables are tender, and the onion is translucent, stirring frequently.
• Add the diced potatoes along with the remaining 2 tablespoons of butter. Cook for about 5 to 10 minutes, or until the potatoes are lightly browned.
• Add the chopped turkey, gravy, and parsley. Sprinkle with salt and freshly ground black pepper.
• Taste and adjust the seasonings.
• Simmer the mixture, stirring frequently, for about 15 to 20 minutes.
• Serve and enjoy.

RICH CHICKEN OR TURKEY GRAVY

Steps:

• 1. This is a recipe for some delicious homemade chicken stock. https://www.justapinch.com/recipe/lynnsocko/homemade-chicken-stock-roasted-chicken/other-sauce-spread TIP FOR A DARKER GRAVY: While gravy is thickening, add a few drops of KITCHEN BOUQUET, this will give you a richer color without effecting the flavor, use sparingly.
• 2. 2 FOR CORNSTARCH THICKENER: Heat stock. Mix together 1 cup of COLD water or milk and 1/4 c. of cornstach, mix very well to remove all lumps. Add to hot stock and simmer on low for 5-10 min. If gravy is not thick enough repeat step. Add salt to taste.
• 3. FOR BUTTER AND FLOUR THICKENER: Melt butter in skillet or med. saucepan. Add flour, mix well and cook over very low heat for a few minutes to cook out the flour taste. Pour warm chicken stock into pan and stir well with whisk. Simmer till gravy is thickened. Add salt to taste.

CHICKEN OR TURKEY HASH

Steps:

• Cook potatoes in salted water until tender. Drain.
• Heat oil in large frying pan; add onion and cook until light browned.
• Add chicken or turkey and potatoes. Stir well and cook for five minutes, pressing down with spatula to form flat cake.
• Lower heat and pour in gravy.
• Sprinkle with salt, pepper and garlic powder.
• Cook for five more minutes.
• Turn out on serving platter and sprinkle with parsley.

TURKEY BREAST WITH TURKEY HASH AND GRAVY

Steps:

• For the turkey breast: Preheat the oven to 400 degrees F.
• Break down the turkey by removing the breasts while keeping the skin on. Remove the turkey legs and thighs and set aside.
• Sprinkle the turkey breasts on both sides with the salt and pepper. Heat a large cast-iron pan over medium-high heat, and add the butter. Melt the butter and cook, stirring frequently to it butter does not burn, until it starts to brown, about 5 minutes. Once the butter stops bubbling, add the turkey breasts skin-side down and turn the pan down to medium. Sear for about 5 minutes, then flip the breasts over and cook until golden brown. Add the whole garlic cloves and sage to the pan and baste a few times. Transfer the pan to the oven for 8 minutes.
• Flip the breasts back over to skin-side down and cook, basting, on the stovetop, about 4 minutes.
• Finish in the oven skin-side down until an instant-read thermometer inserted in the thickest part registers 160 degrees F, another 5 to 7 minutes. Flip and baste, then remove from the pan.
• Let rest 4 to 5 minutes. (Leave the oven on.)
• For the turkey legs: Sprinkle the legs and thighs with the salt and pepper. Heat a large skillet over medium-high heat. Add oil to coat the bottom of the skillet. Add the legs and thighs and sear until golden brown, about 3 minutes on each side, then remove the legs and thighs and place in a pressure cooker. Remove half of the oil from the skillet and turn the heat down to medium. Add the garlic and onions to the skillet and saute until fragrant, about 1 minute. Add the garlic and onions to the pressure cooker. Add the wine to the skillet and deglaze, using a spatula or wooden spoon to get all the brown bits off the bottom of the skillet. Then, add the pan sauce to the pressure cooker along with the stock, sage and bay leaves. Seal the pressure cooker and cook according to the pressure cooker instructions on medium for 25 minutes.
• Remove the legs and thighs to a bowl. Remove the meat from the bones and shred. Set aside.
• Strain out the juice and set aside to make gravy.
• For the hash: Mix together the oil, salt, pepper, garlic, parsnips, carrots, onions and celery root in a bowl. Spread out on a sheet tray and bake until tender and starting to brown, 10 to 14 minutes. Meanwhile, brown the butter in a small pot over low heat. Toss the veggies and shredded turkey leg meat in the brown butter along with cider vinegar and sage.
• For the gravy: Bring your strained stock to a simmer in a medium saucepot. Melt the butter in a small pot and whisk in the flour and vinegar. Cook until deep brown, 5 to 10 minutes. Whisk the roux into the stock and bring to a rolling boil, then boil for about 5 minutes. Season to taste.
• Place the hash on the plate. Slice the turkey breast on a bias and lay over the top of the hash. Drizzle the gravy over that. Top with the chives.

TURKEY HASH

Steps:

• Pour about ¼ inch of vegetable oil in bottom of large nonstick skillet and place over medium high heat to warm.
• Add frozen potatoes with onions and peppers, sprinkle well with seasoned salt, and cook, stirring often, until cooked through and lightly browned. Reduce heat to medium.
• Add in chopped turkey and turkey gravy. Stir until well combined. Add more seasoned salt to taste. Continue cooking, stirring from time to time, until mixture has thickened, about 2-3 minutes.

LEFTOVER TURKEY CASSEROLE

Steps:

• Preheat the oven to 350 degrees and add the butter to a medium sized saucepan melting it on medium heat.
• Add the flour to the pan and whisk well together for 1 minute before adding in the gravy, milk and mozzarella, whisking until smooth.
• Add the cornbread, turkey, peas, carrots and green beans to a 9x13 pan and cover with the gravy before cooking for 20-25 minutes covered, followed by 10 minutes uncovered.

MOM'S TURKEY/CHICKEN HASH

Steps:

• NOTE: The best time to prepare the meat for this dish is right after the meal when you're putting away leftovers. Pick the meat off the carcass and shred with your fingers. If you do this while the bird is still warm, it is SO much easier than when it's cold. ALSO: the best broth comes from the drippings in the pan, so if you have to use canned, heat the broth up with your chicken meat stirred in to make a better flavored stock.
• In a very large skillet, crumble the stuffing and cornbread. Stir in the celery, onion, and meat. Pour on the giblet gravy and start with 2 cups of chicken stock.
• Heat over low heat; mash with a potato masher to break up the cornbread and dressing. It should be moist, but not soupy.
• Cover loosely and simmer until heated through. Add more chicken stock if it gets dry. This can be served with or without side dishes.

TURKEY OR CHICKEN HASH WITH GRAVY

Steps:

• 1. https://www.justapinch.com/recipe/lynn-socko/chicken-gravy/quick-easy-healthy-gravy?k=%27lynn+socko+chicken+gravy%27&p=1&o=r
• 2. https://www.justapinch.com/recipe/lynn-socko/hashbrowns/vegetarian-healthy-potatoes?k=hashbrowns&p=1&o=r
• 3. Prepare your cooked turkey or chicken by slicing, dicing, cubing into small pcs., or shredding. Slice onion. Place onion and celery in skillet with small amount of butter or olive oil and cook on low till tender, add turkey to skillet to heat. Once hot, add in cooked hashbrowns.