Turkey Hash on Indian Griddle Cakes
Turkey Hash:
- 3 tablespoons butter
- 1 medium yellow onion, moderately coarsely chopped
- 1 small celery rib, trimmed and finely diced
- 4 tablespoons all-purpose flour
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1/8 teaspoon ground hot red pepper (cayenne)
- 1/8 teaspoon freshly grated nutmeg
- 2 cups turkey or chicken broth
- 3½ cups diced cooked turkey
- 1 cup unsifted stone-ground cornmeal (white or yellow)
- ½ cup sifted all-purpose flour
- 2 tablespoons raw or granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup buttermilk
- 1 large egg, lightly beaten
- 2 tablespoons vegetable oil, melted butter, or lard
- 3 to 5 tablespoons milk
Instructions:
Because we’re all confronted with turkey leftovers at least once a year, I think that a turkey hash makes sense.
- For the hash: Melt the butter in a large, heavy skillet over moderate heat and when it froths, add the onion and celery, and stir-fry for 5 to 6 minutes or until limp and golden.
- Blend in the flour, salt, two peppers, and nutmeg, then add the turkey broth gradually, stirring all the while. Continue cooking and stirring for 3 to 5 minutes or until the mixture thickens.
- Mix in the turkey, turn the heat to its lowest point, partially cover the skillet, and allow the hash to mellow while you prepare the griddle cakes.
- For the griddle cakes: Combine the cornmeal, flour, sugar, baking powder, baking soda, salt, and pepper in a large bowl and make a well in the center. Whisk the buttermilk, egg, and oil together in a spouted 1-or 2-quart measure, then pour into the well in the dry ingredients and whisk briskly to form a smooth batter. Add the milk, tablespoon by tablespoon, until the batter is the consistency of a thin white sauce.
- Lightly oil a griddle or large, heavy skillet and set it over moderate heat for 1½ to 2 minutes until the oil almost—but not quite— smokes.
- Using a ¼-cup measure, drop the batter onto the griddle, spacing the cakes about 2 inches apart. Reduce the heat to moderately low and as soon as bubbles appear on the surface of the griddle cakes, turn and brown the flip sides for 1 to 2 minutes. As the griddle cakes brown, transfer to heated dinner plates, allowing 3 to 4 per person.
- Ladle the turkey hash over the griddle cakes and serve.