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The Quilt Inn Country Cookbook
Aliske Webb
Turkey Hash
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cups cooked turkey, chopped coarsely
cup potatoes, cooked and chopped coarsely
/2 cup onion, chopped
/2 cup red and green sweet peppers
/2 cup mushrooms
/4 cup fresh parsley, chopped fine
/2 cup heavy cream
eggs, beaten lightly
cloves garlic, minced
tsp. Worcestershire sauce
tsp. paprika
/2 tsp. salt
fresh ground pepper to taste
tbsp. olive oil
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Combine turkey, potato, pepper, mushrooms, onions and parsley in mixing
bowl. Combine cream, egg, garlic, Worcestershire sauce, paprika, salt and pepper in
another bowl, mixing well. Stir cream mixture into turkey, coating well, and let stand 5
minutes.
Heat oil in skillet over medium heat. Add turkey mixture, cover and cook for 5
minutes or until bottom is set. Transfer to broiler and cook another 5 minutes or until top
is set and golden brown. Serve with a side salad and hot cider.
When I was growing up there was a French Canadian family living across the
street from us. Their Gaulic tradition was to celebrate Christmas on Christmas Eve
by going to midnight Mass, then returning home to open their presents and eat their
customary festive dinner. Gil served wonderful tourtiere meat pies and home made
pickles. We always teased her, calling them “tortured pies”. The really great thing,
though, was visiting with them on Christmas Eve, and opening presents. Then they
shared our Anglo traditions the next day, and opened presents. Their children were
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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