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Turkey and Cranberry Hash
from The Colonial Williamsburg Tavern Cookbook

Serves 6-8

2 tablespoons (1/4 stick) unsalted butter
1 onion, finely chopped
1 celery rib, finely chopped
1 pound cooked skinless turkey, white and dark meat combined, cut into ½-inch cubes
½ cup chopped fresh cranberries or ¼ cup dried cranberries soaked in white wine
¼ cup leftover turkey gravy or heavy cream
Salt and freshly ground black pepper to taste
Snipped fresh chives, for garnish

In a large skillet with sloping sides over medium-high heat, melt the butter. Add the onion and celery. Cook, stirring often, until softened, 3-5 minutes. Add the turkey, cranberries, and gravy. Season with salt and pepper and reduce the heat to medium. Cover and cook until the bottom is crusty brown, 20-25 minutes. Slip out onto a plate and carefully flip to the other side. Cook, uncovered, until golden brown on the other side, about 15 minutes. Slide out onto a work surface and sprinkle with chives. Cut into wedges and serve.



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