Friday, November 28, 2008

Turkey Confit Hash with Sweet Potato Latkes

Okay, since yesterday was such an ordeal (and I missed the daylight cutoff for decent photos), I'm parsing out the leftovers to eke out as much blogging as possible for my trouble. This morning we enjoyed the leftover sweet potato latkes (more like a large hashbrown) with some of the shredded turkey confit and the ubiquitous fried egg. I spooned over some of the king oyster mushroom Béchamel from the haricots verts au gratin (some of you may have figured out that this is just green bean casserole).

This is just the beginning, and dare I say I'm likely to have more fun with the leftovers than with the original meal. I just want to declare now, in case anyone beats me to the post, that I'm totally making hot browns for dinner tomorrow. I called it. Then will come turkey phở, then I'll be in the field for a week fretting over my leftovers.

17 comments:

cookiecrumb said...

Oh, it's TOTALLY about the leftovers. I hate Thanksgiving.
I'm making turkey hash too.

Manggy said...

I have to say, adding "confit hash" at the end of turkey just makes it a million times more interesting, and I bet a similar factor more flavorful ;) I'd ask you what hot browns are now but I think I'll just wait for the post!
(Oh, and about the daylight cutoff-- soooo true and a constant source of dinner frustration for me. :0P )

dp said...

I saw something about turkey confit in one of my magazines and thought that would be the perfect idea because I don't like regular roasted turkey. I bet that tasted awesome, but the leftovers sound even more awesome!

Brittany said...

Yeah, I was way more excited about my turkey sandwich tonight than for the TG meal.
So not as cool as this hash, but I had to work today....

Day-um! Don't you make perfect fucking sunny side ups!

MrOrph said...

Heather, that pic is awsome!

With all the work I put in on Thanksgiving dinner, I didn't photo anything and I only do leftovers once.

I'm sad.

Leigh said...

nice - turkey confit. Never seen that before but would walk over broken glass to get to Duck Confit, so chances are I will love it. and the egg touch is sweeet. almost anything can be enhanced with an egg. happy thanksgiving!

Foodycat said...

The mushroom bechamel with the turkey and egg sounds superb. But I am going to go where Manggy didn't and ask what a hot brown is?

peter said...

I don't hate Thanksgiving, but I do hate turkey. Seems like you managed to make it extremely unboring, though. Plus, you have leftovers and I have almost none. Which means I have to start cooking again...

Jen of A2eatwrite said...

Gorgeous... great take on the leftovers. I'm going to be very pedestrian.

Bellini Valli said...

I'll look forward to all your creations Heather. Leftovers after all are what the holiday is all about...wink...

glamah16 said...

Now thats what I call leftovers!

We Are Never Full said...

i'm actually a bit annoyed that we had thanksgiving dinner in england b/c we left our friends flat with 1/2 a turkey left and about 7 side dishes leftover. they'll prob. end up throwing them out... grrrr. it's so cool to try and get really creative w/ t-giving leftovers (w/o doing the obvious turkey tetrazini - totally butchered the spelling).

Emily said...

That egg is perfect.

Heather said...

Cookie - Ha! Me too, kinda. That said, it's still my favorite holiday.

Mark - My photos only look good on weekends. I made "dinner" at noon today. :\

Darlene - I think it's in Gourmet every year! It's a great way to get perfect dark meat.

Brittany - My secret is the broiler. Shhh...

Donald - I come from too much circumstances to throw anything away. :)

Leigh - The best part is that the duck fat makes the turkey taste like duck.

Alicia - You'll see!

Jube - I'm frantic trying to think of how I'll save everything before I leave on Monday. :(

Jen - Hey, some things are classic for a reason! Nothing wrong with simple.

Valli - Ain't that the truth! I just hope I can eat them fast enough.

Courtney - You ain't seen nothin' yet!

Amy - Just send them all of your poultry blogposts and needle them to use the leftovers!

Emily - And you are pretty.

The Spiteful Chef said...

I need some help with making a confit. I've got chicken breasts, and about 6 months worth of frozen chicken fat I've been hoarding. But I have no idea where to go from there.

Marc @ NoRecipes said...

Hmmm Turkey Pho! I just had one of those "why didn't I think of that" moments. This looks tasty as usual, and your eggs are the right color:-D

cook eat FRET said...

man. that right there is SO MY THING...