Diane Sawyer's Turkey Hash

1 tablespoon of olive oil
1 cup of diced red pepper
1 cup of diced yellow onion
1/2 pound of Italian sausage (sweet or hot) our of the casing
1 pound of turkey and shredded turkey
2 cups of stuffing
1 cup gravy
1 tablespoon of olive oil
1 tablespoon of butter

In a medium-sized skillet over medium high heat saute the red pepper and onion in one tablespoon of oil until it begins to turn golden brown, 3-5 minutes. Place into a large bowl. In another skillet saute the sausage over medium high heat until it browns and is no longer pink. This should take 5-7 minutes. Add this to the large bowl with the peppers and onions.

Add the shredded turkey, the stuffing and enough gravy to moisten the mixture to the sausage. In a medium nonstick skillet over medium heat add half of the remaining butter and olive oil. Add half of the turkey mixture and press down with a metal spatula a bit.

When the mixture turns brown on the bottom, start turning the hash until there are lots of crispy bits. This takes 3-5 minutes on each side. The mixture will be loose. Place on a serving platter. Repeat with remaining ingredients. Serve with cranberry sauce on the side and a sunny side up egg on top.

Serves 4-6.

Source:
Good Morning America


The hand of the diligent shall bear rule: but the slothful shall be under tribute. Proverbs 12:24 (KJV)