Turkey Hash with Chestnuts

Name: Turkey Hash with Chestnuts
Ingredients: 3 tablespoons unsalted butter; 1/2 cup finely chopped onion; 1/3 cup finely diced celery, preferably with tender leaves included; 3/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/2 teaspoon dried thyme (Spice Islands brand preferred); 1 small bay leaf; 2 tablespoons all-purpose flour; 1/4 cup Chicken Stock, giblet gravy, or milk; 1 cup half and half; 1 1/2 cups chopped cooked turkey; 3/4 cup chestnuts, either leftover or fresh (see Note); 1 tablespoon cognac or brandy (optional)

13 ingredients

11 steps

Ingredients

3 tablespoons unsalted butter
1/2 cup finely chopped onion
1/3 cup finely diced celery, preferably with tender leaves included
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme (Spice Islands brand preferred)
1 small bay leaf
2 tablespoons all-purpose flour
1/4 cup Chicken Stock, giblet gravy, or milk
1 cup half and half
1 1/2 cups chopped cooked turkey
3/4 cup chestnuts, either leftover or fresh (see Note)
1 tablespoon cognac or brandy (optional)

Directions

1

Heat the butter in a 12-to-14-inch saute pan until melted and foaming.
2

Add the onion, celery, salt, pepper, thyme, and bay leaf.
3

Stir well to coat the vegetables, and cook over medium heat for 5 minutes, stirring often, until the vegetables are wilted and somewhat tender but not colored.
4

Sprinkle the flour over, and stir well.
5

Cook for minute, stirring constantly, then, off heat, slowly stir in the chicken stock (or other liquid), followed by the half-and-half.
6

Return the pan to the heat, and bring to a gentle simmer.
7

Simmer for 1 minute, and taste for seasoning; you will most likely need more salt, unless you added gravy or stock that was highly seasoned.
8

Add the turkey and chestnuts, and simmer until heated through.
9

Taste again for seasoning.
10

Add the optional booze, and cook 1 minute longer to cook off the alcohol.
11

Serve hot, spooned over toast or thin cornbread.