Corn and Sweet Onion Leftover Turkey Hash

The best thing about leftovers is their added flavor—the way sitting around a day or two in the refrigerator augments whatever tasties were there to begin with. The worst thing about leftovers is that, even so, they can feel tired. Wine to the rescue. Think of wine—in this case, the perfect Thanksgiving Day dinner wine, Beaujolais (even leftover Beaujolais!)—as a perky condiment: zesty, crisp of acidity, even chillable. It was one of the wines that went with everything on that groaning sideboard on Turkey Day itself; it’s the wine that goes with all its leftovers.

HERE’S WHAT YOU’LL NEED:
• 1 small sweet onion, such a Vidalia, small diced (or you may use 2-3 cipollini onions or 1 large shallot, small diced)
• 2 tablespoons unsalted Farmhouse Hand-Rolled Butter (on special this month next door at our neighbors, Marczyk Fine Foods)
• 1 cup frozen white or other sweet corn
• 2 cups leftover dark meat turkey
• 1 cup diced white button or cremini mushrooms
• 1/4 teaspoon red pepper flakes
• 1 tablespoon chopped flat-leaf parsley, plus more for garnish
• 1 teaspoon fresh thyme or 1/4 teaspoon dried
• 2 tablespoons cooking sherry or dry white wine (or apple juice)
• 3 slices Marczyk Fine Foods White Levain bread, lightly toasted, and each slice cut into 4 strips


HERE’S WHAT YOU DO:
In a skillet, over medium-high heat, sauté the onion in the butter 5 minutes. Add the corn and cook for 5 minutes more. Add the leftover turkey meat, and all the remaining ingredients. Heat through, stirring occasionally, for 10-12 minutes. To serve, arrange 3 strips of bread in a “star” or another geometric shape on each plate. Spoon 1 serving in the center of the bread strips and garnish with a little more chopped flat-leaf parsley, if desired.    

AND THE WINE PAIRING…
this week from Bob Blair.

Not that you still have any turkey leftover. Well, of course you do. This wine pairs perfectly with Bill’s Turkey hash for several reasons. It goes with the hash really well the first day. The funkiness of Beaujolais-Villages marries well with mushrooms, turkey and onions. And it may even be better if your leftovers just happen to turn into leftovers again. Especially if you only drink half the bottle on the first day—this Beaujolais gets even prettier the second day. The fruit shows more and it will be absolutely gorgeous on the second day. Sometimes leftover wine can be a beautiful thing.
Gilles Gelin Beaujolais-Villages — $18.99/btl

By | 2020-05-07T21:40:11+00:00 December 10th, 2019|

About the Author:

Marczyk Fine Wines has Bill St John and other wine lovers, to thank for our blog. Wine and food facts and falsehoods, delicious recipes, Denver liquor history, and "the best wines you never heard of" explained, all in one nifty place. This is the Denver wine store you're looking for. Bill is a Denver native and for 40 years, a teacher and writer on food and food & wine, including The Denver Post; Rocky Mountain News; Chicago Tribune; Wine & Spirits magazine; KCNC-TV Channel 4; and others. He also writes for Marczyk Fine Foods too.