© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3 c SMOKED TURKEY THIGH, shredded
2 c Russet potato, peeled and medium dice
4-1/2 tsp kosher salt, divided
1 tbsp olive oil
1 c red onion, sliced
1/2 c poblano pepper, roasted and thinly sliced
1-1/2 c seasoned mashed potatoes, warm
1/4 tsp ground black pepper
2 tbsp cilantro, chopped
1 tsp ground cumin
1 tbsp + 1 tsp Mexican oregano, divided
3 tbsp pine nuts, toasted
2 tbsp roasted garlic puree
2 tbsp chimayo chili powder
3 c TURKEY STOCK
1 large bay leaf
1/2 c clover honey
2 tbsp masa harina
1/2 c TURKEY STOCK, cold
As needed olive oil
As needed cilantro
As needed pine nuts
Place shredded turkey in large bowl; set aside.
Cover diced Russets with cold water in saucepan. Add 1 teaspoon salt. Bring to boil; simmer 10 minutes, until potatoes are tender. Drain; add potatoes to turkey.
Heat olive oil in small sauté pan; cook onions until caramelized and darkened, about 15 minutes. Add onions to turkey along with poblano, mashed potatoes, 1/2 teaspoon salt, pepper, cilantro, cumin, 1 teaspoon oregano and pine nuts. Mix well. Refrigerate until cold.
Using a 2-inch ring mold, form 3-ounce disks of hash. Refrigerate until chilled, at least 30 minutes or overnight.
Combine garlic puree and chili powder in saucepan. Heat over medium heat until garlic sizzles and chili powder is fragrant. Add stock; whisk well. Bring to boil. Lower heat; boil gently 45 minutes. Add 1 tablespoon salt, bay leaf, remaining oregano and honey. Mix well and simmer an additional 30 minutes.
Meanwhile, mix masa harina with 1/2 cup cold turkey stock; whisk into simmering sauce. Return sauce to boil, whisking. Lower heat; simmer 10 minutes more. Strain through fine chinois. Cool.
At service: Heat Chimayo-Honey sauce. Heat olive oil until almost smoking in sauté pan; add hash cakes. Sauté until brown on one side. Turn; brown on other side. Place pan in preheated 500 degree F oven 5 minutes to heat cakes through.
Per order: Spoon approximately 1 ounce Chimayo-Honey sauce around plate. Place 1 hash cake in center. Garnish with cilantro and pine nuts. Serve immediately.
Total Calories 250
Calories from Fat 130
Total Fat 15 g
% Daily Total Fat 23
Saturated Fat 2 g
% Daily Saturated Fat 10
Cholesterol 30 g
% Daily Cholesterol 10
Sodium 810 mg
% Daily Sodium 34
Total Carbohydrates 21 g
% Daily Total Carbohydrates 7
Dietary Fiber 2 g
% Daily Dietary Fiber 8
Sugars 10 g
Protein 10 g
% Daily Protein 8
% Daily Vitamin C 6
% Daily Calcium 2
% Daily Iron 8