Turkey and Sweet-Potato Hash
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Martha Stewart Living, April 2007
- Yield Serves 4 to 6
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Ingredients
- 1 pound sweet potatoes, peeled, cut into 1/2-inch-thick, 1 1/2-inches-long wedges
- 5 tablespoons unsalted butter, plus more for toast
- 1 Golden Delicious apple, peeled, cored, and cut into 1/4-inch-thick wedges
- 1 medium onion, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
- 2 celery stalks, cut into 1/4-inch-thick slices
- 1/2 cup dry white wine
- 8 ounces cooked turkey breast, shredded (about 2 cups)
- 1/2 cup heavy cream
- 1/2 cup homemade or low-sodium store-bought chicken stock
- 2 tablespoons finely chopped fresh sage
- Coarse salt and freshly ground pepper
- 4 to 6 slices whole-wheat bread, toasted
Directions
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Place potatoes in a medium saucepan; cover with cold water, and bring to a boil. Reduce heat; simmer until just tender, about 7 minutes. Drain; set aside.
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Heat 3 tablespoons butter in a large non-stick skillet over medium heat. Add apple; cook until golden, about 11 minutes. Transfer to a plate; set aside.
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Add remaining 2 tablespoons butter, the onion, and celery to skillet; cook until slightly softened, 9 to 10 minutes. Add wine; cook until liquid has almost evaporated. Add turkey, potatoes, cream, and stock. Simmer until sauce is creamy and vegetables are tender, about 12 minutes. Stir in sage and apple; season with salt and pepper. Spoon onto buttered toast, and drizzle with sauce.
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