Eat more vegetables! A good way to recover from a feast and a way to use up leftover gobbler meat:
Turkey Hash with a Twist
2 tablespoons coconut oil
1 tablespoon olive oil
3 cups sweet onion, very large dice
3 large red bell peppers, very large dice
2 cups acorn or butternut squash cut into 1 inch chunks
1/2 teaspoon kosher salt
1 15 oz can coconut milk (light or regular)
1 cup milk
zest of 1 lime (reserve some for garnish)
1 tablespoon chopped fresh basil
1 pound cooked turkey (or chicken) meat, cut into 1/2 inch peices
1 tablespoon cornstarch
4 tablespoons water
Preheat oven to 400 degrees. Place coconut oil and olive oil in a large, shallow baking pan. Heat oil in oven for about 5 minutes. Add veggies and salt to pan and toss to coat with oils. Bake 20 minutes and toss veggies again. Roast an additional 20 minutes. Veggies should be cooked through and beginning to caramelize. Mix coconut and regular milk in a large saute pan that has a tight fitting lid. Heat to a simmer over medium heat. Add veggies, lime zest, basil and turkey. Cover and cook until turkey is heated through, 8 to 10 minutes, stirring often. Mix cornstarch and water together in a small bowl. Slowly pour into veggie mixture, stirring constantly. Continue to cook uncovered until sauce thickens, stirring frequently. Season with additional salt to taste if desired. Garnish with a bit of lime zest. Serve hot with couscous pilaf or coconut black rice.
Hints: I use a broiler pan or jelly roll pan for roasting the veggies. Be sure to use a smooth textured winter squash, not a fibrous one. The coconut milk gives a hint of sweetness to the hash. This dish has an exotic curry type flavor and goes well with a savory salad. I have made it with grilled chicken breast and that worked well. This dish is tasty enough to serve to guests.
Happy Thanksgiving everyone! I hope you have a multitude of things to be grateful for this year and for years to come!