While we anxiously await for the Thanksgiving holiday to come around every year, I think the overabundance of leftovers can be just as exciting. From turkey soup to open-faced turkey sandwiches to shepherd’s pie — it’s time for your creativity to come out and play. While I’m sure you have your list of tried and true, here’s a new, sumptuous recipe for you to try, courtesy of db Bistro Moderne (255 Biscayne Boulevard Way at the JW Marriott Marquis).
Turkey Breakfast Hash with Poached Egg
Serves 4
Ingredients
4 ounces bacon, diced
1 small onion, diced
1 stalk celery, diced
1/2 pound cooked turkey, roughly chopped (preferably dark meat)
1 c roasted Brussels sprouts, quartered
1/2 c roasted chestnuts, roughly chopped
1 tsp cayenne pepper
2 tbsp Wild Turkey bourbon
1 c gravy, divided
1 tbsp chopped sage
1 tbsp chopped parsley
1/2 tsp chopped rosemary
1/2 pound baked potatoes, diced
4 eggs
1 tbsp white vinegar
2 tsp chopped chive
Salt and pepper
¼ bunch red watercress, picked and washed
For the Hash:
Preheat oven to 350°F.
In a large skillet over medium heat, cook the bacon, stirring, until crispy. Reduce flame to medium-low; add the onion and celery, and cook, stirring, for another 8 minutes, until golden brown and tender. Add the turkey, Brussels sprouts, chestnuts, and cayenne pepper, toss to combine. Push ingredients to one side of pan, remove from heat and add bourbon to bare side of pan. Return pan to the stove, tilting to allow the bourbon to catch flame. Toss until the flames subside. Add 1/2 cup gravy, chopped herbs and season to taste.
Divide potatoes among four small oven proof gratin dishes and spread evenly in bottom of each dish. Arrange the hash on top of each, packing it down. Transfer to oven and bake for 15 minutes. Meanwhile, poach the eggs.
For the Poached Eggs:
Fill 1/3 of a large saucepan with water and bring to a simmer. Add pinch of salt & white vinegar (which helps the whites to coagulate.) Stir the water a little bit to create a vortex and crack an egg into the center. This helps the white stay centered around the yolk. Repeat for each egg. Poach the eggs to the desired degree of doneness (2-4 minutes for soft poach).
To serve, gently place a poached egg on each turkey hash. Sprinkle with chives, salt and pepper, and drizzle remaining gravy around. If using, garnish the top with watercress salad.
Check out more Thanksgiving recipes on Savor Tonight:
Citrus Marinated Oven Roasted Turkey by Chef Alex Paz
Chestnut and Fig Risotto from Angelo Romano of Paradiso
Waldorf Salad from Chef Cesar Zapata of The Federal