Food Matters Cookbook: Sneak Preview Recipe

Grilled_turkey_hash_roasted_variation

Recipe from The Food Matters Cookbook. Pre-order the book today or pick up a copy when it’s released on September 21st.

Grilled Turkey Hash with Red Wine Glaze

Makes: 4 servings        

Time: About 1 hour        

Potatoes and turkey are a good classic combo any time of the year, and this rich hash is a lot easier to prepare than Thanksgiving dinner. With the quick and full-flavored red wine glaze, it’s more interesting too. And if it’s not grilling season, you can always broil the turkey or use leftovers instead.

1 cup red wine

2 garlic cloves, crushed

3 sprigs fresh thyme, or 1 teaspoon dried

4 large all-purpose potatoes (like Yukon Gold), peeled and cut lengthwise into 1⁄2-inch slices

1 turkey thigh (about 1 pound)

1 red onion, halved

Olive oil as needed

Salt and black pepper

1 ⁄4 cup chopped fresh parsley, for garnish

1. Put the wine, garlic, and thyme in a saucepan over medium-high heat. Bring the mixture to a boil, then adjust the heat so that it bubbles gently. Cook until the wine is reduced to a syrup, 15 to 20 minutes.

2. Meanwhile, prepare a grill to medium-high heat and put the rack about 4 inches from the fire; keep one part of the grill fairly cool for indirect cooking.

3. Drizzle the potatoes, turkey, and onion with oil and sprinkle with salt and pepper. Put everything on the cool side of the grill with the turkey skin side up. Cover the grill and cook, turning the pieces once or twice, until the potatoes are tender and the turkey is no longer pink, 25 to 30 minutes. Uncover the grill and move the potatoes and onion so they stay warm but don’t burn. Put the turkey over the hotter part of the fire and grill, turning occasionally, until it is browned on both sides and cooked through, 10 to 15 minutes more. (You can prepare everything up to this point a day ahead of time; just gently reheat the vegetables, turkey, and red wine glaze before assembling.)

4. Pull the turkey meat off the bone and roughly chop the potatoes and onion. Toss everything with the red wine syrup and chopped parsley. Serve hot or at room temperature.

Roasted Turkey Hash with Red Wine Glaze. Use sweet potatoes instead of Yukon Gold, and instead of preparing a grill, heat the oven to 375°F. Cut the potatoes and onion into cubes. Follow the recipe through Step 1. In Step 3 put the vegetables and turkey in a large roasting pan, drizzle with the oil, and season with salt and pepper. Roast, turning occasionally, until the turkey and vegetables are browned and cooked through, 45 to 50 minutes. Pick up the recipe again at Step 4.  

 

Posted in American, Behind The Scenes

4 Comments

  1. tgabrukiewicz said...

    Mark, I like the roasting option for this recipe. Thanks for coming up with two ways to do this.

  2. Anonymous said...

    Okay, so how many lbs of potatoes is that? I’m going to use sweet potatoes and that’s so hard for me to judge with them. This recipe looks awesome!

  3. JulieCulver said...

    Made this last night w/sweet potatoes & roasting method – perfect for a Fall night!

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