Colonial Williamsburg® The Colonial Williamsburg Foundation's Official History and Citizenship Website

Page content
Reset text sizeResize text larger
Print this Recipe
Full page
Turkey and Cranberry Hash
from The Colonial Williamsburg Tavern Cookbook

Serves 6-8

2 tablespoons (1/4 stick) unsalted butter
1 onion, finely chopped
1 celery rib, finely chopped
1 pound cooked skinless turkey, white and dark meat combined, cut into ½-inch cubes
½ cup chopped fresh cranberries or ¼ cup dried cranberries soaked in white wine
¼ cup leftover turkey gravy or heavy cream
Salt and freshly ground black pepper to taste
Snipped fresh chives, for garnish

In a large skillet with sloping sides over medium-high heat, melt the butter. Add the onion and celery. Cook, stirring often, until softened, 3-5 minutes. Add the turkey, cranberries, and gravy. Season with salt and pepper and reduce the heat to medium. Cover and cook until the bottom is crusty brown, 20-25 minutes. Slip out onto a plate and carefully flip to the other side. Cook, uncovered, until golden brown on the other side, about 15 minutes. Slide out onto a work surface and sprinkle with chives. Cut into wedges and serve.