Lafitte Landings' Christmas Hash With Grits |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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For Thanksgiving or any time. Terrific way to use up leftovers. If you only have one of the meats then just use one Ingredients:
3 cups diced turkey |
3 cups diced roast |
3 cups diced ham |
3/4 cup vegetable oil |
3/4 cup flour |
2 cups diced onions |
1 cup diced celery |
1/2 cup diced red bell pepper |
1/2 cup diced green bell pepper |
1 tablespoon minced garlic |
2 quarts chicken stock |
2 tablespoons chopped basil |
1 tablespoon chopped thyme |
2 cups diced potatoes |
1 cup diced carrot |
1 cup sliced green onion |
1/4 cup chopped parsley |
salt and pepper |
Directions:
1. The turkey, roast and ham should be cubed from the leftovers remaining from the Christmas Day lunch. In a heavy bottom black iron pot, heat oil over medium-high heat. Add flour and using a wire whisk, stir until golden brown roux is achieved.
2. Add onions, celery, bell pepper and garlic. Sauté 3 to 5 minutes or until vegetables are wilted. Add meats and blend into the roux mixture. Add hot stock, one ladle at a time until stew-like consistency is achieved. Add basil and thyme.
3. Bring to a rolling boil. Reduce to simmer and cook until meat is falling apart, approximately 30 minutes. Add potatoes, carrots, green onions and parsley. Return to a simmer and season to taste using salt and pepper. Cook until potatoes are tender, adding additional stock if necessary to retain consistency. Serve over steamed grits.
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