Curried turkey hash

Yield: 4 Servings

Measure Ingredient
1 large Onion; finely chopped
2 tablespoons Butter; or oil
2 teaspoons Ground cumin
1 teaspoon Turmeric
1 teaspoon Fenugreek
½ teaspoon Ginger
½ teaspoon Ground coriander
3 cups Turkey, cooked; fine chopped
3 cups Potato, cooked; diced
2 larges Celery stalks; finely diced
1 Egg
½ cup Light cream
1 cup Turkey stock; or chicken
1 teaspoon Salt
Tabasco sauce; to taste
Black pepper; to taste

1. In a small skillet saute the onion in the butter or oil until just wilted. Add the cumin, turmeric, fenugreek, ginger, and coriander and saute, stirring, another few minutes.

2. In a large bowl combine the diced turkey, potato, and celery.

Scrape the spiced onion mixture from the pan into the turkey mixture and mix to blend thoroughly.

3. In a small bowl whisk the egg lightly. Stir in the cream, stock, and the rest of the seasonings. Blend thoroughly. Preheat the oven to 350'F.

4. Generously butter a large shallow casserole or baking dish, approximatley 9x13 or 10x12. Spoon the turkey mixture into the casserole, pressing down and smoothing with a spatula into an even layer. Pour the egg mixture carefully over the turkey.

5. Bake for 30-35 minutes or until set and lightly browned.

Source: "Blue Corn and Chocolate" by Elisabeth Rozin

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