Wild Turkey Hash Recipe from Topper's at the Wauwinet on Nantucket

Need a recipe for your leftover Thanksgiving turkey? Tired of turkey sandwiches? This Wild Turkey Hash recipe has been a mainstay at Topper's at The Wauwinet, Nantucket's only Relais and Chateaux property, for decades. Reprinted with permission.

• 1 Turkey - roasted, deglazed pan with stock or wine, reserve shredded meat
• 3 Red Peppers
• 3 Yellow Peppers
• 3 Spanish Onions
• 3 Bunches of Scallions
• 1 Spoonful of Garlic
• 4 Cups Button Mushrooms
• 4 Cups Red Bliss Potatoes cooked and quartered
• 2 Cups Pine Nuts
• Cream
• Salt and Pepper to taste

Saute onions until caramelized, add garlic, peppers, scallions and mushrooms. Cook 5 minutes, add turkey meat, cooked potatoes and toasted pine nuts. Add enough cream to cover all ingredients. Heat to a boil and simmer until thick.

Serve Wild Turkey Hash topped with poached eggs, on English muffins and hollandaise sauce.

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