Cooking with Pete and Barb Marczyk: turkey hash
Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them and cook up a feast.
If you're one of those people who has an obsession with turkey -- and not just on Thanksgiving -- this recipe is for you. It's not for the faint of heart -- in fact, says Barb, "If you're on a diet, look away." Still, she insists, it's worth every calorie. The hash, an adaption of a recipe originally published in 1984 in Cuisine magazine's last issue, is ideal for this time of year, and if you plan on serving turkey (again) for your Christmas dinner, the leftovers make for a hearty brunch the next day. Barb recommends pairing it with an Ingleheim Riesling, available at Marczyk Fine Wines for $14,99
3 to 4 tablespoons turkey fat or butter
1 medium onion, chopped
1/2 cup red bell pepper, chopped
1 1/2 cup thickly sliced fresh mushrooms
1 clove garlic, minced
4 cups cooked turkey, diced
2 to 3 cups turkey stuffing
1 cup heavy cream
1/4 to 1 cup turkey gravy
1/4 cup parsley, chopped
Salt and pepper to taste
4 tablespoons Swiss cheese, grated
1. Place fat in a twelve-inch skillet over medium heat. Add onions and bell peppers and saute until softened, about 5 minutes. Add mushrooms and garlic and saute until softened, about 5 minutes. Add turkey and stuffing, cook and stir until heated through, about 5 minutes.
2. Stir in 3/4 cup cream, gravy, parsley and salt and pepper. Increase heat to medium high, and cook, shaking pan frequently, until the bottom of the mixture is lightly browned. 3. Add remaining cream and shake pan so cream flows under hash. Continue to cook until bottom of hash is well-browned.
4. Sprinkle with cheese and place the pan under the broiler until the cheese melts.
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