Leftover Turkey: Turkey Re-Hash
Source of Recipe
Alton Brown
List of Ingredients
8 ounces breakfast sausage
1/2 onion, chopped
1/2 jalapeno, minced
1/2 cup red peppers, chopped
1 1/2 cups red bliss potatoes, cubed and cooked
1 1/2 cups cooked black beans
2 cups "Good Eats" Corn Bread Pudding, cubed (see recipe below)
1 to 2 cups cooked turkey, cubed
Dash cayenne pepper
Salt and pepper, to tasteRecipe
Add the sausage to a heavy skillet over medium high heat and cook until the sausage begins to render some of its fat, about 2 to 3 minutes.
Add the onions, jalapeno and peppers to the sausage and cook until soft and translucent. Add the potatoes to the skillet and increase the heat to high. Cook until the potatoes have browned lightly.
Add the black beans, pudding, and turkey and stir occasionally. Cook until the hash is thoroughly heated. Season with cayenne, salt, and pepper.
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Alton Brown's Sweet Corn Bread Pudding
1/2 onion, diced fine
1 ounce unsalted butter
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 (15-ounce) can creamed style sweet corn
1 cup heavy cream
2 eggs
1 teaspoon baking powder
1/2 cup yellow cornmeal, whole grain, stone ground
1/2 cup shredded Parmesan
1 teaspoon kosher salt
Ground black pepper
2 cups cubed French bread
Heat oven to 350 degrees F. Sweat onions with butter and herbs in an oven safe skillet until translucent. Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.
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