It’s the day after Thanksgiving and you wonder, what to do with all of those leftovers? In fact, you might puzzle over this all weekend. What to do with the remains of a feast that have now become “must go’s”? Gluten free turkey hash is the answer to your post-Thanksgiving woes, and to that perennial question, what to do with all of that leftover turkey.
With just 3 main ingredients (onion, squash and turkey), this comfort food will warm your belly and empty your refrigerator the day after Thanksgiving.
You may want to try throwing in some leftover greens such as kale, spinach or asparagus. The sky’s the limit when it comes to making dishes out of your “must go’s”. This is a basic recipe template for you, feel free to add herbs and spices and throw in everything but the kitchen sink.
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cups squash or pumpkin, peeled and cut into 1-inch cubes
- 1 cup water
- 2 cups turkey, diced
- ½ teaspoon celtic sea salt
- ¼ teaspoon ground black pepper
- Heat olive oil in a large skillet
- Sauté onion for 10-15 minutes, until caramelized
- Add squash or pumpkin, cover skillet and cook 10 minutes
- Add water, cover and cook an additional 10 minutes
- Add turkey, salt and pepper and cook 10 minutes
- Serve
The trick with this turkey hash is to let the squash (or pumpkin) get nice and mooshy (for lack of a better technical term). You can also try using pre-cooked squash leftovers which will reduce your cooking time.
My husband is not a fan of leftovers and he devoured this when I served it to him.
Here are some other ideas for your Thanksgiving leftovers:
- Leftover Turkey Sandwich
- Coconut Chicken Soup (use leftover turkey instead of chicken)
- Paleo Chicken Noodle Soup (use turkey instead of chicken)
Iritana says
Hi, I was just wondering if you can freeze this meal and reheat it???
Rebecca Lupie says
Made this tonight for dinner. YUM! I enjoy your recipes greatly. Thanks!!!
Valerie says
This was amazing on a bed of fresh baby kale! Thank you!
Michelle P says
I made this turkey squash hash tonite and it was great! My squash didn’t mush up like it said it should, so I just used my mashed to mush some of them up. I also added rosemary and poultry seasoning it was very tasty! Thank you!
Laurie says
This was delicious! I am on day 8 of Whole30 and because of an egg allergy, have had a hard time finding breakfast options. Easy and delicious. I learned of several allergies a couple years ago – gluten, dairy, eggs, soy, chicken and peanuts – so in some ways, Whole30 has not been as tough for me, except that it is even more limiting and a number of meal options call for things I can’t have. So thanks for this!
Ashleigh says
Elana,
This. Was. AMAZING! Such a simple idea, but delicious.
For anyone wanting some different ideas to use this recipe as a base, I modified it a bit:
– added a clove of garlic, cooked at the onion stage
– added some cubed zucchini, cooked at the pumpkin stage
– added roughly 3/4 cup of homemade chicken stock in addition to the one cup of water (the extra liquid was necessary because I added the zucchini
– added some italian herbs
– used chicken instead of turkey (we only had chicken leftovers)
My partner looooooved it(he doesn’t like vegies much). It turned out tasting a LOT like roast chicken stuffing. I plan to use this recipe idea as a base for different vegie combinations – thanks Elana!!!
Stacy says
Hey Elana. Could this dish be made with sweet potatoes instead of squash?
Cat says
This is such a wonderful and simple recipe. My family inhaled a double recipe of this. We liked it with cranberry sauce on top.
Jana says
Thank you very very much for sharing your wonderful recipes! I was in charge of the big Thanksgiving meal this year in my family, and most of the recipes I made and shared were from you! And everyone LOVED them, and we felt so good after eating them. I’m so grateful for your website. You’re so talented.
Mike says
Excellent dish. Try making it with a touch of Butternut squashseed oil to compliment the Olive Oil. I found awesome new products at this site Farmtopeople.com… I’ve been reading your blog for a while now Elana and I feel like you would enjoy this site. Happy cooking
Gluten-free Gadabout says
Pumpkkn turkey hash— wow, what a fantastic item for a warming holiday delight. I love this kind of comfort food with a healthy basis. Would love to feature (with credit linking to you, of course) on my gluten free blog ( http://www.whatisglutenfree.net ). Thanks and keep up the good work.
c.eaton says
Passed on to me from a fellow blogger Elena’s Livin (see her post http://elenaselivan.com/2012/11/21/thank-you-nominated-by-bloggers-for-the-sunshine-award/)
I am nominating you for the Sunshine Award for “bloggers who positively and creatively inspire others in the blogosphere”. If you would like to Accept great. If not, no worries- you have a shout out on my blog page: http://livingwithfibroblog.com/sunshine-award-nomination/
#stay triumphant and keep on blogging!
Calvin
c.eaton says
Thank you Maya for all you do. Passed on to me from a fellow blogger Elena’s Livin (see her post http://elenaselivan.com/2012/11/21/thank-you-nominated-by-bloggers-for-the-sunshine-award/)
I am nominating you for the Sunshine Award for “bloggers who positively and creatively inspire others in the blogosphere”. If you would like to Accept great. If not, no worries- you have a shout out on my blog page: http://livingwithfibroblog.com/sunshine-award-nomination/
#stay triumphant and keep on blogging!
Calvin
Megan@BlueStarVermont.com says
I am sending one more great big THANK YOU to you for another gem of a recipe and for the all insights I gained from all your work through this year. What you do has touched so many others.
Monica says
Dear Elana, I have discovered you and your website just few days ago and since then I have been spending hours reading recipes and getting into coconut flour cooking with you.
I am more than happy leaving behind all unhealthy food that tastes good for a second and makes me sick for long.
I am 35 now, but all my life I have suffered from headaches and bloated stomach. In last years I have developed undefined heart condition, constant inflammation, Candida and terrible migraines. I always new it was because of bad food but didn’t know how and what to eat and why. I started Paleo diet 3 weeks ago and I know and already feel it is going to change my life.
It’s because of you and your blog I am super happy to go new way, I see the ocean of new meals and flavours and there is no regret that I will never eat again my favourite butter croissants.
Thank you for sharing with us!
All the best for you and your beautiful family.
With love,
Monica from London
xxx
Olivia@ OmNom Love says
Yum! Thanks for the great recipe! We ended up with a whole leftover turkey breast, so I’m sure we’ll have plenty of turkey to make this. ;)
Carolyn says
Just want to say how THANKFUL I am for your cookbooks and website. You have enhanced our lives immeasurably. Happy holidays.