| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
May 1990 |
1 |
servings |
INGREDIENTS
| 1 |
|
Onion; chopped fine |
| 1 |
|
Red bell pepper; chopped fine |
| 1 |
|
Green bell pepper; chopped fine |
| 3/4 |
|
Stick unsalted butter; (6 tablespoons) |
| 1/2 |
c |
All-purpose flour |
| 3 |
c |
Chicken broth |
| 3/4 |
c |
Medium-dry Sherry |
| 1/2 |
c |
Half-and-half |
| 5 |
c |
Diced cooked turkey |
| 1 1/2 |
c |
Diced cooked potato |
| 1 |
tb |
Worcestershire sauce |
| 1 |
tb |
Fresh lemon juice; or to taste |
|
|
Tabasco to taste |
| 1/2 |
c |
Minced fresh parsley leaves |
INSTRUCTIONS
In a large heavy skillet cook the onion and the bell peppers in the butter
over moderately low heat, stirring, until they are softened, add the flour,
and cook the roux mixture, stirring, for 3 minutes. Add the broth, the
Sherry, and the half-and-half, whisking, bring the mixture to a boil,
whisking, and stir in the turkey, the potato, the Worcestershire sauce, the
lemon juice, the Tabasco, and salt and black pepper to taste. Simmer the
mixture, stirring occasionally, for 10 minutes, thinning the mixture with
water if necessary. The hash may be prepared up to this point 2 days in
advance and kept covered and chilled. Reheat the hash, thinning the mixture
with water if necessary. Stir in the parsley and transfer the hash to a
chafing dish.
Serves 8.
Gourmet May 1990
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