Saturday, November 29, 2008
Baked Turkey Hash with Castle Sauce
1 1/2 cups coarsely ground leftover turkey (I used our food processor, "pulsing" the blades to get a coarse grind)
1 medium potato, cooked & cut into cubes (leave the skin on for richer flavor)
1 1/2 tsp Castle Sauce
1/4 cup chopped onion (I used a Texas Sweet onion)
1/4 tsp rubbed sage
1 Tbs dried parsley (or 1/4 cup finely minced fresh parsley)
1 6-oz can evaporated skim milk
1/4 cup coarsley crushed Ritz crackers (you can substitute saltines - if so, increase the butter to 1 Tbs)
1/2 Tbs melted butter or margarine (increase to 1 Tbs if using saltine crackers)
Preheat your oven to 350 degrees and lightly grease a one-quart casserole dish. In a large bowl stir together all ingredients EXCEPT for the crackers and melted butter, then spoon into the casserole dish. In a small bowl toss together the crackers and melted butter. Sprinkle the cracker-butter mixture over the casserole, then bake the casserole at 350 degrees until heated through, about half an hour. Serve with a tossed green salad. Makes 4 servings.
**Note: If you enjoy hot & spicy foods, you can spice up this turkey hash by adding a few dashes of a high-quality straightforward hot sauce like Blue's Habanero Reserve Hot Sauce or Busha Browne's Pukka Hot Pepper Sauce when mixing up the ingredients. Or, you can serve the cooked hash with a spoonful of Bubba's Special Sauce on top.