Evy’s Cajun Kitchen
Evelyn Brandon – For The Record
Every year at Thanksgiving, my fiance, Kelly Sharpton tells me how his mom used to make a turkey hash with left over turkey. I have asked him how she made it, and all he can remember is that she would shred the turkey off the bones and smother it down in a skillet with a brown gravy. His mom passed away in September of 2007, so it’s impossible to ask her for her recipe. But even if she were here, I feel confident that she wouldn’t have a recipe. Most of the older women who cooked like she did rarely used recipes.
This year, I started a search for turkey hash. I came across lots of recipes for it, but none were the way he described it. I found this one on Food.com that sounded a lot like the way Kelly described it to me. Only thing is it wasn’t labeled as hash, but as Turkey SOS.
Since we didn’t have a turkey at Thanksgiving this year, I’m going to make it for Christmas. If you have a recipe for turkey hash/turkey SOS, please share it with me so I can try yours and see if any match the dish Mrs. Sharpton made. Send recipes to email@example.com attn: Evelyn.
20 ounces shredded turkey
4 ounces mushrooms finely chopped (stems and pieces)
1/4 cup all purpose flour
Salt, black pepper, garlic powder and onion powder to taste
2 1/4 cups milk or heavy whipping cream
1 1/2 Tablespoon worcestershire sauce
Add mushrooms, drained.
Sprinkle mixture with flour and seasonings.
Add milk or cream and whisk until smooth and thickened.
Add worcestershire sauce.
Serve over toast or biscuits.