Parmentier-Style Turkey Hash Recipe By Wolfgang Puck

Posted by NancyRadler on February 13th, 2009 at 03:53pm

I’ve done it all: soup, sandwiches, salads, cold buffet platters, you name it. But one of my favorite treatments for leftovers is a traditional French recipe that is most often used for leftover roast or braised beef, although it works great with turkey, chicken, ham, or even seafood such as leftover salmon.

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Ingredients

4 C finely diced leftover turkey meat
1 Tbs. extra-virgin olive oil
3 Tbs. unsalted butter
1 yellow onion, finely chopped
2 garlic cloves, minced
1 small sprig fresh thyme or sage
1 C. dry red wine
1/2 C. leftover turkey gravy
Salt
Fresh ground black pepper
3 C. mashed potatoes, made with butter and cream
4 oz. grated Parmesan cheese or shredded Swiss cheese or mozzarella
1/4 C. fine breadcrumbs

Directions

First, pick through the turkey to make sure there’s no skin, fat, gristle, or pieces of bone. Set aside.

In a large sauté pan, heat the olive oil with 1 tablespoon of the butter over medium heat. Add the onion and garlic and sauté until they just start to turn golden, 3-5 minutes. Add the turkey meat and sauté for 2-3 minutes, stirring to combine it with the onions and garlic. Add the thyme or sage and the red wine. Raise the heat and bring the wine to a boil; reduce the heat slightly to maintain a brisk simmer and continue simmering, stirring occasionally, until the wine reduces by half, 7-10 minutes.

Meanwhile, preheat the oven to 350 degrees.

Stir the gravy into the turkey mixture and continue simmering a few minutes more, until the mixture is heated through and thick. Remove the herb sprig and season the mixture to taste with salt and pepper. Set aside.

Put the mashed potatoes in a mixing bowl and stir in the grated or shredded cheese. Pour the turkey mixture into a large glass, porcelain, or earthenware baking dish, spreading it evenly. Spoon the mashed potatoes on top, using a spatula to spread them evenly over the turkey and up to the edges of the dish. Sprinkle the breadcrumbs on top and dot with the remaining butter.

Bake on the top shelf of the preheated oven for 45 minutes. If the breadcrumbs are not yet nicely browned, turn on the broiler in the oven and continue cooking a few minutes more until the surface is a deep golden brown, watching carefully to prevent burning. Serve immediately, using a large spoon to scoop the potatoes and turkey onto individual heated plates or shallow serving bowls.

Parmentier-Style Turkey Hash Recipe By Wolfgang Puck

Directions

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