Tammy’s Turkey Hash on Toast

This Turkey Hash on Toast recipe is brought to you today by a fortuitous turn of events. A late in the month Thanksgiving this year (2019), and our best friends from Indiana arriving a whole week earlier in December. As it turned out (as it always does), we cooked two turkeys on Thanksgiving. One just for the incredible broth needed for dressing and dumplings. The other was smoked for the table. My beautiful Tammy knew exactly what to do with the meat from an entire turkey hen idling in my fridge.

Tammy's Turkey Hash on Toast | Culinary Craftiness

Vacationing with Mike and Tammy this year is Tammy’s lovely sister, Cindy. We three girls got to work peeling and chopping the turkey, carrots, onions, and celery for a giant pot of what looked like soup to me. However, once the savory concoction is ladled onto toast (buttered is best!), it becomes more like a stew. They call it hash so has it is! 😁

Tammy's Turkey Hash on Toast  - Comfort food at its finest | Culinary Craftiness

Tammy’s Turkey Hash on Toast

I feel like this recipe is something that would’ve been handed down for generations from mother to daughter. Tammy and her sisters learned to make it from their mother, Pearl. As soon as I saw it, it reminded me of a recipe called Sobaheg (the Native American Wampanoag word for “stew”) served up at the first Thanksgiving. Though the ingredients aren’t exactly the same, I imagine those early cooks substituted whatever they had on hand exactly as I do today.

Don't forget to butter the toast! | Culinary Craftiness

This dish is absolutely the best use for leftover turkey that I’ve ever tasted. The broth is rich and savory making it a great soaker for the toast. I love it so much, I even ate it as a late-night snack!

Tammy's Turkey Hash on Toast

  • 2-3 lbs turkey meat, cut into bite-sized pieces
  • 8 carrots, sliced
  • 6 stalks celery, sliced
  • 4 onions, diced
  • 6-7 potatoes, peeled and cut into bite-sized pieces
  • 4 cups turkey or chicken broth (broth left from roasted turkey is best)
  • 4 cups water
  • 2 tsp salt
  • 1 tsp pepper
  • 1 loaf white bread
  1. Add all the ingredients to a large stock pot. Bring to a boil then reduce to a simmer and let cook, covered but vented for one hour. Add more water and seasonings, if necessary, to keep the vegetables covered with liquid.

  2. Ladle over buttered toast making sure to include enough broth to thoroughly soak the toast.

  3. Enjoy!

I doubt anyone has any turkey still left from Thanksgiving dinner. But it you do, I can’t see how you’d regret using it up in this awesome “hash/soup/stew.” 😊 And in fact, I can imagine Tammy’s Turkey Hash served over some yummy German bread dumplings (aka semmelknoedel).

Go ahead and bookmark or print this recipe now. You’re definitely going to want to use it after Thanksgiving next year. And Christmas is just a couple short weeks away for those who celebrate with a turkey for dinner!

Happy eating!

Culinary Craftiness

About Melissa

Melissa is a wife, mother, family cook, and romance novelist. The very first thing she learned in the kitchen was how to scramble eggs in an old cast iron skillet at the age of five. Her great-grandmother put her on a step-stool at the stove and thus began her passion for whipping up great tasting foods.

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