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turkey hash
 Chunky Turkey Hash

Menu Plan for the week of Jan. 18, 2013: Day 6 Recipes

Chunky Turkey Hash

Cooking time:  30 minutes for menu          Cooking schedule: see below for instructions

     This is a catch-all dish.  The vegetables and meat can be varied to suit what you have on hand.  You can add any leftover cooked meat or vegetables.  It's flexible, fast and full of flavor!

Chunky Turkey Hash                                                 Preparation and cooking time: 30 minutes
    I buy turkey tenderloins for use in dishes like this.  If they are too large for a single meal I cut them in half (or whatever) and freeze the rest.  The tenderloin is very lean, takes on other flavorings easily and can be cut to size.

2 medium potatoes
2 carrots
2 ribs celery
1/2 green pepper
1 onion
4oz (125gr) mushrooms
2 cloves garlic
10oz (300gr) turkey tenderloin or ground turkey
4 tsp olive oil
1/4 cup (2oz, 60ml) chicken stock
3 tbs ketchup
1 tbs Dijon-style mustard
1 tbs soy sauce
1 tsp oregano

Cut potato into chunks.  Roll-cut carrots: cut the end off the carrot at an angle, roll carrot 1/4 turn and cut next piece about 3/4 inch away at an angle, roll 1/4 and cut next piece, etc.  Steam potatoes and carrots for 15 minutes over medium-high heat, until they are just tender.
Chop onion, pepper, celery and mince garlic.  Clean mushrooms and slice thickly.  Cut turkey into bite-size pieces. 
Heat 2 tsp oil in large nonstick skillet over medium - high heat.  Add onion, pepper, celery and mushrooms.  Sauté until tender, about 7 minutes.  Add garlic and sauté 3 minutes longer.  Remove onion, etc to a plate.  Add turkey to skillet and sauté 3 - 5 minutes until browned.  Put on same plate as onions.  Heat remaining 2 tsp oil in skillet and add carrots and potatoes.  Stir-fry until vegetables are lightly browned.  Return everything to pan and heat through.  Add soy sauce, mustard, oregano, stock, ketchup and heat through, stirring constantly, 2 - 3 minutes over medium heat.  Serve.

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large nonstick skillet, medium saucepan with steamer
basket and lid

Cut potatoes, carrots
Steam potatoes, carrots
Chop onion, pepper, celery
Clean, slice mushrooms
Sauté mushrooms, onion, pepper, celery

Mince garlic, add to onion/celery
Cut turkey
Remove onion/celery to plate
Sauté turkey
Remove turkey
Remove carrots, potatoes from steamer, sauté
Return everything to skillet
Add the rest of the ingredients
Stir-fry to combine and heat through
Serve, enjoy

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