Jane’s Turkey Hash

If, like us, you roast a turkey for your family’s Thanksgiving or Christmas dinner, you may already follow our after dinner tradition of simmering the turkey carcass to create a delicious broth and salvage some tender meat. While Jerri offers suggestions, I carve the last few pieces of meat from the bones and break the carcass into pieces. Then our roles are reversed, and I suggest how much meat should be included in each package that we will freeze for sandwiches or to make turkey a la king.

Eventually the turkey bones end up in the roaster with some water. We bring it to a boil, turn down the heat and simmer them for a couple of hours. When the broth has cooled to a warm room temperature, we remove the last bits of meat from the carcass and strain the broth.

The result is a quart or so of really flavorful broth and two or three cups of turkey meat. Since the meat has already given up some of its flavor to the broth, it is not the best meat from the turkey, but it works just fine for making turkey hash, particularly if you have some sliced turkey left over from the roast.

This recipe is another one from Jane Marsh Dieckmann’s Use it All: The Leftovers Cook Book, which Jerri’s niece Susie loaned to us. Turkey hash is easy to make, tastes good and helps make room in the freezer for other leftovers.


1 1/2 cups diced turkey or leftover turkey salvaged from the carcass
1 cup cooked diced potatoes
1/2 cup cooked chopped celery
1 T minced parsley
1 T finely chopped chives or a scallion
1 cup gravy or sauce
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
3 T butter or olive oil


If you don’t have any leftover boiled potatoes, peel and chop one or two raw potatoes into a half-inch dice. Spread them in a pie plate, cover it with waxed paper and microwave on high until the potatoes are soft enough to pierce with a fork, about four or five minutes.

Clean and chop the celery into a quarter to half-inch dice and microwave it in a covered bowl until it is starting to soften, two or three minutes.

Clean and finely chop the parsley and chives or scallion and if necessary warm the gravy so it is liquid enough to mix with the other ingredients when you assemble the hash.

Make sure that the turkey is cut into pieces no larger than a half-inch dice and put it into a mixing bowl. Add the potatoes and celery along with the parsley, chives or scallion. Blend everything together, then stir in the gravy, salt and pepper.

Set a skillet or frying pan over moderate heat and coat it with the butter or oil. Transfer the hash to the skillet or frying pan. Stir to prevent burning, but allow the hash to crisp a little as it heats.

Serve hot and pass the ketchup.

NOTES: The first time I made this recipe, I used all the leftover gravy from our Christmas dinner. Nearly two cups of gravy produced a kind of stew. It wasn’t really hash, but it tasted fine and used up another leftover.

Since we don’t always have leftover gravy in the refrigerator or freezer, I make a satisfactory substitute with chicken bouillon. Dissolve a chicken bouillon cube in three quarters cup of hot water, season with dashes of sage and thyme and thicken with a tablespoon of corn starch dissolved in a quarter cup of cold water.

Marinated Beef and Sweet Potato Stir Fry

Once upon a time many years ago, I had the opportunity to enjoy Lake Superior from the deck of a thirty-seven foot sailboat built by Gene Newhouse in Ashland, Wisconsin. I was introduced to Gene by my fishing partner Earl who was an experienced sailor. Gene was always looking for people to help crew the boat, and he decided that I could be taught enough to be of some help.

We had some wonderful adventures. I remember almost continuous lightning and high waves one night off the shore of the Upper Peninsula and an afternoon, nearly becalmed, when the thermometer registered ninety degrees just off Outer Island.

My memory of one weekend sail involves food. Usually there were just two or three of us on the boat, but Gene took pity on a couple of students trying to hitch a ride when the young woman said that she was a good cook. The boat had a cranky alcohol stove which worked best for making coffee and tea to accompany steaks cooked on the charcoal grill hung over the rail, so we were happy to hand off the job to someone else.

She took one of the three steaks we planned to cook if the wind was light enough to let us grill, sliced it into thin pieces, chopped an onion, a pepper, some potatoes and apples, made a sauce with whatever she found in the galley and wowed us with a stir fry. It was probably the first stir fry made on board Gene’s boat, and it was certainly the first stir fry I ate that included apples in the mixture.

I was thinking about that stir fry one evening while I pondered what to cook for dinner. A sweet potato that I had bought on impulse a week or two earlier caught my eye and I found a piece of round steak in the freezer. My previous attempts at stir frying round steak were not entirely successful, mainly because I have trouble cutting the meat into really thin slices.

I wondered if marinating the meat and cooking it in the marinade before I added the vegetables would help. Chopping the sweet potato into a larger dice might help too, since they could be cooked a little longer than typical stir fry vegetables without getting mushy. I added other vegetables that we enjoy in stir fries, and the result was excellent.


For the stir fry:
1/2 – 3/4 lb. lean beef
1 T teriyaki sauce
1 tsp. soy sauce
2 T stir fry sauce
3 T vegetable oil, divided
1/4 cup dry red wine
1 tsp. minced ginger
1 large or two medium carrots (1/2-3/4 cup chopped)
1 small sweet potato (about 1 cup chopped)
1 sweet banana pepper
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/3 cup chopped onion
Cooking spray
1/2 cup water
1/2 tsp. chicken bouillon
1 1/2 T corn starch in 1 1/2 T cold water

For the rice:
1 cup long grain white rice
2 cups water
1/2 tsp. salt


Cut the beef into eighth-inch slices about one and one-half inches long and put them into a quart bowl. Make a marinade by adding the teriyaki, soy and stir fry sauces to the bowl along with two tablespoons of oil and the wine. Mince the ginger and add it to the bowl. Stir everything together so the meat is covered with the marinade. Set the bowl aside and stir the meat occasionally.

The meat should marinate for about a half hour. That’s enough time to enjoy a small glass of wine before you prepare the vegetables.

Scrape or peel the carrots and chop them into quarter-inch rounds. If it’s a large carrot, slice it in half lengthwise before chopping it. Put the chopped carrot into a small mixing bowl.

Peel the sweet potato, cut it into quarter-inch thick slices and chop the slices into pieces about an inch long and a quarter-inch wide. Add the sweet potato to the bowl with the carrot.

This is about when I start cooking the rice. Rinse a cup of long grain white rice and put it into a one quart saucepan. Add two cups water and a half teaspoon of salt and bring the pan to a boil. Reduce the heat to a low simmer and let the rice finish cooking for about twenty minutes while you finish preparing the vegetables. Check after sixteen minutes to see if all the water has been absorbed. Remove the pan from the heat if it has, and fluff the rice with a fork before serving. If not, continue cooking for another couple of minutes.

Wash and slice the banana pepper lengthwise into quarters. Remove and discard the white membrane and seeds. Chop the pepper into half-inch pieces and set them aside in a mixing bowl. Clean and chop the green and red bell peppers into similar-sized pieces and add them to the banana pepper. Remove and discard the outer skin from the onion, chop it into a quarter-inch dice and add it to the peppers.

If at least thirty minutes have passed, it is time to start stir frying. If not, have another sip of wine or just lean back and relax until the meat has finished marinating.

Coat the inside of a large skillet with cooking spray, put it over moderate heat and dump in the meat and marinade mixture. Use a wooden spoon to stir the meat so that it does not stick or burn. Cook for three to four minutes, then add the carrots and sweet potato. Continue stirring and cooking for another six or seven minutes.

Add a tablespoon of oil with the peppers and onions to the skillet at this point and mix them with the other ingredients. Cook for about three minutes over moderate heat.

Dissolve the bouillon in the water and stir it into the meat and vegetables. Mix the cornstarch with the cold water and stir it into the skillet. Cook and stir the mixture until the sauce bubbles and turns clear.

Serve over the rice accompanied by bread and salad. Offer soy sauce in case guests want more salt.

NOTES: You can make your own sauce, as I sometimes do, but we almost always have soy, teriyaki and stir fry sauces in our refrigerator. The stir fry sauce I have been using recently is called Saigon Sizzle. It is spicier than some, so I thought it would accent the teriyaki sauce. If you make your own sauce, just remember to include the major taste groups: Salty, Sweet, and Spicy.

Do not omit the wine, as it adds flavor and helps tenderize the meat. The alcohol disappears during cooking.