Turkey Hash With Brussels Sprouts and Parsnips

Servings: 4 to 6
Preheat: 400
Prep Time: 
Source: David Tanis, New York Times

Though it’s derived from a French word that means chopped, hash is quintessentially American. It’s most often made with roasted or boiled meat (sometimes corned beef) and potatoes, cut into cubes and fried into a crisp-bottomed cake. Invariably, it’s then topped with an egg, poached or fried. This one, made with roast turkey, makes good use of holiday leftovers. Scallions and jalapeño lend it brightness.


12 ounces parsnips, chopped, about 2 cups
Butter, oil or lard
4 ounces thick-sliced bacon, cut into 1/4-inch pieces
1 large onion, diced, about 2 cups
Salt and pepper
1 pound cooked turkey, preferable dark meat, diced
2 tablespoons chopped sage
1 cup turkey or chicken broth
1 ½ cups slivered brussels sprouts
6 scallions, chopped
1 jalapeño, finely chopped (optional)
4 to 6 eggs, for frying
Cilantro sprigs for garnish (optional)


Simmer parsnips in salted water for about 2 minutes, until cooked through but firm. Drain and set aside. Heat oven to 400 degrees.

Put 4 tablespoons butter in a large cast-iron skillet over medium-high heat. Add bacon and fry lightly for 1 minute, then add onions and reduce heat to medium. Cook, stirring occasionally, until onions are soft and beginning to color, about 10 minutes. Season well with salt and pepper.

Add parsnips, turkey and sage. Stir to coat well. Let sizzle, adding more butter as needed, until mixture is well browned, about 10 minutes. Check seasoning. Add broth and transfer skillet to oven. Bake, uncovered, until broth is absorbed and hash is crisp, 10 to 15 minutes.

Meanwhile, cook brussels sprouts: Heat a small amount of butter or oil in a skillet over medium-high heat. Add slivered sprouts, salt and pepper; stir-fry briefly, until sprouts are just cooked, about 2 minutes. Stir in scallions and jalapeño. Spoon sprouts over hash mixture and set aside to keep warm.

For each portion, cook 1 large egg sunny-side up. Top hash with fried eggs and garnish with cilantro sprigs.

Brining Turkey

Servings: —
Source: Foster Farms website
Brining is a method of marinating in seasoned, salted water to increase the moisture content of the turkey. Amazingly, it doesn’t make the turkey taste salty. When done properly, brining makes the meat very juicy and if seasoning is added to the brining liquid, the flavors are trapped in the meat as well. Our method of “”flavor brining”” is used to enhance the taste and texture of the turkey.

Clean, food-grade plastic, stainless steel, glass or other heavy-duty container made of non-corrosive material, and lg enough to hold the turkey and about 8 qrt of water (DO NOT use aluminum containers because they are corrosive)
lg heavy plastic, food-grade bag (such as turkey oven roasting bag)
lg non-corrosive stock pot
One fresh or thawed Foster Farms turkey
8 qrt water
2 cup kosher salt.
1/2 cup brown sugar
desired seasonings (garlic, herbs, and spices).

Line brining container with food-grade heavy plastic bag (DO NOT use garbage or other plastic bags that are not specifically intended for food use).

To make brine: In different large stockpot mix water and salt. Bring to a boil; stir to dissolve salt. Remove from heat; stir in brown sugar and desired seasonings.

Refrigerate brine overnight or until chilled.

Remove giblets and neck from turkey cavity. Rinse turkey cavity and skin under cold water.

Place turkey in lined container. Add brine. Gather plastic bag tightly around turkey so that the bird is completely covered with brine; squeeze out excess air from bag. Seal bag.

Refrigerate turkey in brine at least 8 hours and up to 18 hours, following desired recipe. A rule of thumb is brine 1 hour per pound of turkey

Remove turkey from brine; rinse cavity and skin under cool water. Pat dry inside and out. Discard brine.

Immediately cook turkey according to package directions.

Additional Tips

Always refrigerate turkey and brine.

Heating the brine solution dissolves the salt and enhances the flavor of any seasonings.

Brine should be cold before adding the turkey or the meat will absorb too much salt.

A brine solution guideline: 1 gallon liquid to 1 cup kosher salt or 1 gallon liquid to 1/2 cup table salt.

For a delicious twist, try our Honey Garlic Brine: 8 quarts water, 2 cups Kosher salt, 1 cup honey, 8 cloves garlic, peeled and halved and 4 sprigs rosemary. (To replace Kosher salt with table salt, reduce salt to 1 cup.) Bring water and salt to a boil; stir to dissolve salt. Remove from heat; stir in remaining ingredients. Refrigerate overnight or until well chilled. Proceed with above recipe.

Discard brine after use.

When stuffing turkey, brine the turkey first. Cook immediately after stuffing.

If turkey is left in brine too long it will taste over seasoned and have a mushy texture.

Seared Turkey & White Bean Burgers

Servings: 2-4
Source: Fine Cooking, July 2003
Yields 4 small burgers; serves two to four

½ cup canned small white beans (cannellini are also fine), rinsed and drained
3 Tbs. olive oil
½ clove garlic, minced
2 Tbs. finely diced red bell pepper
3 Tbs. plain dried breadcrumbs
1½ tsp. Worcestershire sauce
1 large egg
1 Tbs. thinly sliced chives
½ lb. ground turkey
Kosher salt and freshly ground black pepper
8 slices (½ inch thick) good country bread (like ciabatta), toasted

Combine the white beans, 1 Tbs. of the olive oil, and the garlic in a large bowl. Using a fork, lightly smash the beans and mix with the oil and garlic until blended. Add the red pepper, breadcrumbs, Worcestershire sauce, egg, and chives. Mix until blended. Crumble the ground turkey and add it to the bowl, along with ½ tsp. salt and a generous sprinkling of pepper. Gently mix with a fork until just blended; don’t overmix or the burgers will be tough. Fill a medium bowl with water, moisten your hands, and shape the meat into four patties about 3 inches in diameter a ¾ inch thick.

Heat the remaining 2 Tbs. olive oil in a large nonstick skillet over medium heat. Cook the burgers until the bottoms are browned, 4 to 5 minutes. Flip the burgers and continue cooking until they’re firm to the touch and register 165°F on an instant-read thermometer, another 5 to 8 minutes. Serve immediately on the toasted bread.

Roast Turkey with Chestnut and Apple Corn -Bread Stuffing and Brandied Giblet Gravy

Servings: —
Source: Gourmet, 11/1988

For the stuffing

corn bread for stuffing (recipe follows)
2 cups chopped onion
1½ cups chopped celery
1½ sticks (¾ cup) unsalted butter, softened
2 cups pecans
3 tablespoons minced fresh sage leaves or 1 tablespoon crumbled dried
2 tablespoons minced fresh thyme leaves or 2 teaspoons crumbled dried
1 tablespoon minced fresh rosemary or 1 teaspoon crumbled dried
½ cup minced fresh parsley leaves
3 Granny Smith apples

a 12- to 14-pound turkey, the neck and giblets (excluding the liver) reserved for making turkey giblet stock
1½ sticks (¼ cup) unsalted butter, softened
1 cup turkey giblet stock (below) or chicken stock

For the gravy
1 cup dry white wine
1/3 cup all-purpose flour
3 cups turkey giblet stock and the reserved cooked neck and giblets
3 tablespoons Cognac or other brandy, or to taste

fresh sage leaves and thyme sprigs for garnish

Make the stuffing: Crumble the corn bread coarse into 2 jelly-roll pans, bake it in the middle of a preheated 325° F. oven, stirring occasionally, for 30 to 35 minutes, or until it is dry and deep golden, and transfer it to a large bowl. In a large skillet cook the onion and the celery with salt and pepper to taste in ½ stick of the butter over moderately low heat, stirring, until the vegetables are softened and transfer the mixture to the bowl of corn bread. Add the pecans, the sage, the thyme, the rosemary, the parsley, the remaining 1 stick butter, melted, and salt and pepper to taste, toss the mixture gently until it is combined well, and let it cool. The mixture may be prepared up to this point 1 day in advance and kept covered and chilled. (Do not stuff the turkey in advance.) Just before stuffing the turkey stir into the mixture the apples, peeled, cored, and cut into ¼-inch pieces.

Rinse the turkey, pat it dry, and season it inside and out with salt and pepper. Pack the neck cavity loosely with some of the stuffing, fold the neck skin under the body, and fasten it with a skewer. Pack the body cavity loosely with some of the remaining stuffing and truss the turkey. Transfer the remaining stuffing to a buttered 2-quart baking dish and reserve it, covered and chilled. Spread the turkey with ½ stick of the butter and roast it on the rack of a roasting pan in a preheated 425° F. oven for 30 minutes. Reduce the heat to 325° F., baste the turkey with the pan juices, and drape it with a piece of cheesecloth soaked in the remaining I stick butter, melted and coolest Roast the turkey, basting it every 20 minutes, for 2 hours and 30 minutes to 3 hours more, or until the juices run clear when the fleshy part of a thigh is pricked with a skewer and a meat thermometer inserted in the fleshy part of a thigh registers 180° F. During the last hour of roasting bake the reserved stuffing, drizzled with the 1 cup stock and covered loosely, in the 325° F. oven. Discard the cheesecloth and trussing string, transfer the turkey to a heated platter, and keep it warm, covered loosely with foil.

Make the gravy: Skim the fat from the pan juices, reserving ¼ cup fat, add the wine to the pan, and deglaze the pan over moderately high heat, scraping up the brown bits clinging to the bottom and sides. Boil the mixture until it is reduced by half and reserve it. In a saucepan combine the reserved fat and the flour and cook the roux over moderately low heat, whisking, for 3 minutes. Add the stock and the reserved wine mixture in a stream, whisking, bring the mixture to a boil, whisking, and simmer the gravy, stirring occasionally, for 10 minutes. Add the reserved cooked giblets and the neck meat, chopped fine, the Cognac, and salt and pepper to taste, simmer the gravy for 2 minutes, and transfer it to a heated pitcher or sauceboat.

Garnish the turkey with the sage leaves and the thyme sprigs. Serves 8.

Corn Bread for Stuffing

The following recipe yields a very dry corn bread that is best suited for stuffing.

1 cup all-purpose flour
1 1/3 cups yellow cornmeal
1 tablespoon double-acting baking powder
1 teaspoon salt
1 cup milk
1 large egg
3 tablespoons unsalted butter, melted and cooled

In a bowl stir together the flour, the corn-meal, the baking powder, and the salt. In a small bowl whisk together the milk, the egg, and the butter, add the milk mixture to the cornmeal mixture, and stir the batter until it is just combined. Pour the batter into a greased 8-inch-square baking pan and bake a the corn bread in the middle of a preheated 425° F. oven for 20 to 25 minutes, or until the top is pale golden and a tester comes out clean. Let the corn bread cool in the pan for 5 minutes, invert it onto a rack, and let it cool completely.

Turkey Giblet Stock

the neck and giblets (excluding the liver) of a 12- to 14-pound turkey
4 cups canned chicken broth
1 rib of celery, chopped
1 carrot, chopped
1 onion, quartered
1 bay leaf
½ teaspoon dried thyme, crumbled
1 teaspoon black peppercorns

In a large saucepan combine the neck and the giblets, the broth, the celery, the carrot, the onion, and 4 cups water and bring the liquid to a boil, skimming the froth. Add the bay leaf, the thyme, and the peppercorns and cook the mixture at a bare simmer for 2 hours, or until it is reduced to about 4 cups. Strain the stock through a fine sieve into a bowl, reserving the neck and giblets for the gravy. The stock may be made 2 days in advance, cooled completely, uncovered, and kept chilled in an airtight container or frozen. Makes about 4 cups.