Curried turkey hash
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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