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It’s the day after Thanksgiving and you wonder, what to do with all of those leftovers? In fact, you might puzzle over this all weekend. What to do with the remains of a feast that have now become “must go’s”? Gluten free turkey hash is the answer to your post-Thanksgiving woes.
With just 3 main ingredients (onion, squash and turkey), this comfort food will warm your belly and empty your refrigerator the day after Thanksgiving.
You may want to try throwing in some leftover greens such as kale, spinach or asparagus. The sky’s the limit when it comes to making dishes out of your “must go’s”. This is a basic recipe template for you, feel free to add herbs and spices and throw in everything but the kitchen sink.
Paleo Turkey Hash
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cups squash or pumpkin, peeled and cut into 1-inch cubes
- 1 cup water
- 2 cups turkey, diced
- ½ teaspoon celtic sea salt
- ¼ teaspoon ground black pepper
- Heat olive oil in a large skillet
- Sauté onion for 10-15 minutes, until caramelized
- Add squash or pumpkin, cover skillet and cook 10 minutes
- Add water, cover and cook an additional 10 minutes
- Add turkey, salt and pepper and cook 10 minutes
- Serve
Serves 4
The trick with this turkey hash is to let the squash (or pumpkin) get nice and mooshy (for lack of a better technical term). You can also try using pre-cooked squash leftovers which will reduce your cooking time.
My husband is not a fan of leftovers and he devoured this when I served it to him.
Here are some other ideas for your Thanksgiving leftovers:
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