Christmas Hash with Grits
The turkey, roast and ham can be taken from the leftovers
remaining from the Christmas Day lunch. If you do not have all three of the
meats on your table, substitute an equal amount of any one of the remaining
three.
Makes 5 to 6 servings
Ingredients:
3 cups diced turkey
3 cups diced roast
3 cups diced ham
3/4 cup vegetable oil
3/4 cup flour
2 cups diced onions
1 cup diced celery
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 tablespoon minced garlic
2 quarts chicken stock
2 tablespoons chopped basil
1 tablespoon chopped thyme
2 cups diced potatoes
1 cup diced carrots
1 cup sliced green onions
1/4 cup chopped parsley
salt and pepper to taste
Preparation:
The turkey, roast and ham should be cubed from the
leftovers remaining from the Christmas Day lunch. In a heavy bottom black
iron pot, heat oil over medium-high heat. Add flour and using a wire whisk,
stir until golden brown roux is achieved.
Add onions, celery, bell pepper
and garlic. Sauté 3 to 5 minutes or until vegetables are wilted. Add meats
and blend into the roux mixture. Add hot stock, one ladle at a time until
stew-like consistency is achieved. Add basil and thyme.
Bring to a rolling
boil. Reduce to simmer and cook until meat is falling apart, approximately
30 minutes. Add potatoes, carrots, green onions and parsley. Return to a
simmer and season to taste using salt and pepper. Cook until potatoes are
tender, adding additional stock if necessary to retain consistency. Serve
over steamed grits.
