Leftover, Leftover Thanksgiving!

What to do with leftover Thanksgiving Turkey when you want something different!

Leftover Thanksgiving turkey gets new life with versatile
turkey zucchini hash.

What's better than a brand spankin' new post about Thanksgiving leftovers? How's about a "leftover" post from last year talking about a recipe near and dear to my heart!? Wanted to toss this recipe to the top of the pile again because it frankly deserves it!

Gobble Gobble!



Here’s a leftover turkey recipe out of the ordinary. Aren’t you sick of leftover turkey and gravy? Me too!

This easy Turkey Hash makes a killer “breakfast-for-dinner” or “brinner” as our sock monkey boys like to call it after a full day of BFS (Black Friday Shopping). We enjoy eating it with a fried or poached egg on top so the yummy richness of the egg yolk adds to the comfort experience of the meal. Sliced tomatoes are all you need to go with this low carb hash. I promise you won’t even miss the taters!

And the cost of the meal is ridiculously cheap at $3.26!

Hope you enjoy your Black Friday shopping!
Turkey Zucchini Hash

Cost of full recipe: $3.26
Cost per serving: $0.82 each

Serves: 4    Serving Size: 1 ½ cup    Yield: 4 servings
Preparation Time: 10 Minutes
Sauté Time: 10 Minutes
Start to Finish Time: 20 Minutes

You won't even miss the taters!

Low Carb Turkey Zucchini Hash makes quick work of
leftover turkey.

Ingredients
2 tablespoons olive oil
½ cup onion -- diced
½ cup red bell pepper -- diced
2 cloves garlic -- slivered
1 cup mushroom -- cubed
¼ teaspoon thyme, dried
2 cups zucchini -- cubed
1 ½ cups turkey -- cubed
2 tablespoons butter, unsalted
1 tablespoon Worcestershire sauce
½ teaspoon kosher salt
½ teaspoon black pepper
1/8 teaspoon red pepper flakes
1/8 teaspoon paprika

Heat heavy skillet over high heat. Add olive oil, chopped onion, red bell pepper and sliced garlic.

Saute on high for one minute. Add mushrooms, dried thyme, and a pinch of kosher salt. Cook for about 3 minutes or until mushrooms begin to soften. Add cubed zucchini and saute until zucchini is al dente and golden.

Remove veggies from pan.

Add butter and Worcestershire sauce to the pan used to saute your veggies (no need to wash it in between).

When butter has melted and pan is very hot, add cubed leftover turkey, season with salt and pepper.

The key here is heating the turkey quickly over a very hot fire for a very short time. That keeps the leftover taste at bay.

You can even add a splash of leftover Taylor Dry Sauterne for fun, but it's entirely optional! Make sure you allow the wine to cook down for a minutes or two to burn off the raw alcohol taste!

Add the veggies back to the pan.

Serve piping hot.

Per Serving: 255 Calories; 18g Fat (64.1% calories from fat); 16g Protein; 7g Carbohydrate; 2g Dietary Fiber; 63mg Cholesterol; 322mg Sodium; 5g Net Carbs

Serving Ideas: Serve as a base with poached or fried eggs along with sliced tomatoes. It is also delicious served over buttered and pan toasted Revolution Rolls with a fried egg on top.

SUSIE T’s NOTES:

We love serving Turkey Zucchini Hash with a fluffy
omelet or with poached or fried eggs!

This is such an easy leftover recipe! Lucky leftovers again. Because you flash "heat" the turkey at the last minute and add the Worcestershire sauce to the turkey, you avoid the leftover turkey taste that is unappealing.

The zucchini and mushrooms make a delicious replacement for high carb potatoes.

This Turkey Zucchini Hash works great with fried or poached eggs or as a filling for an omelet.