1 onion, chopped
2 1/2 c. potatoes: peeled, diced
2 1/2 c. cooked turkey
1/2 c. stock (beef or chicken broth)
salt, pepper to taste
A great way to make the best of leftover turkey.
Peel and dice potatoes into bite-sized pieces. (If you're not cooking them right away, place them in a bath of ice water. That way they won't turn battleship gray when cooked. They taste fine, but the color can be alarming.)
Spray a large skillet with nonstick spray, or drizzle it with 1-2 Tbsp. oil. Heat over medium to medium-high heat.
Add onion to skillet. Stir frequently as onion cooks. Once onion is softened, add potatoes to pan. (If you've been soaking them in a bath of ice water, get as much of the water out of them as possible. The water will spatter, so be careful.)
Stir frequently so that the potatoes don't stick.
While potatoes are cooking, chop turkey into bite-sized pieces.
Once potatoes are about half done, add broth. Put turkey on top. Cover and reduce heat. Cook until potatoes are soft - fork-tender.
Season with salt and pepper to taste.
(All together, this recipe takes about 30-45 min. to complete.)
Submitted by Gretchen Grant Contributed on: and modified on Wednesday May 16th, 2007