![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/meat.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
83
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
The remains of cold roast turkey, 1 onion, pepper and salt to taste, rather more than 1 pint of water, 1 carrot, 1 turnip, 1 blade of mace, a bunch of savoury herbs, 1 tablespoonful of mushroom ketchup, 1 tablespoonful of port wine, thickening of butter and flour.
👨🍳 Method
Cut the turkey into neat joints; the best pieces reserve for the hash, the inferior joints and trimmings put into a stewpan with an onion cut in slices, pepper and salt, a carrot, turnip, mace, herbs, and water in the above proportion; simmer these for an hour, then strain the gravy, thicken it with butter and flour, flavour with ketchup and port wine, and lay in the pieces of turkey to warm through; if there is any stuffing left, put that in also, as it so much improves the flavour of the gravy. When it boils, serve, and garnish the dish with sippets of toasted bread.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this Hashed Turkey recipe after a festive meal left me with a mountain of leftovers. I found that the process of simmering the turkey trimmings and vegetables created a deeply comforting aroma that filled my kitchen, a delightful surprise in our usually scent-free modern homes. The gravy, enriched with port wine and mushroom ketchup, was remarkably complex and satisfying. This dish is perfect for the weeknight cook looking to elevate their leftovers. I served it with sippets of toasted bread, as suggested, which added a lovely crunch that complemented the tender turkey. The mace was a surprising star, lending a subtle, warm note that I wouldn't have expected. Next time, I'll try adding some crispy turkey skin for extra texture.
