How To Make Turkey Hash with Country Gravy Using Your Thanksgiving Leftovers

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No matter how much you plan and do the math, you’ll always have leftovers from Thanksgiving. I’m pretty sure it’s like science or something. Though there’s nothing wrong with simply reheating your Thanksgiving leftovers as they are, I personally get sick of eating the same thing for 5 days straight, so I try to mix it up and repurpose the leftovers in new, fresh ways.

Sandra Lee’s Turkey Hash with Country Gravy recipe is easy to follow and makes perfect use of all of those Thanksgiving leftovers! I mean, can anything be bad when you top it with gravy? I think not.

Sandra Lee’s Turkey Hash with Country Gravy Recipe:


  • 1/2 lb. hot Italian sausage
  • 1/2 cup frozen chopped onion
  • 1/2 cup frozen chopped green pepper
  • 2 tbsp. chopped pimientos
  • 2 tbsp. canola oil
  • 2 cups leftover stuffing
  • 2 eggs
  • 2 cups diced turkey meat
  • Leftover gravy
  • Milk
  • Poached eggs (6)
In a large skillet on medium-high heat, crumble sausage, onions, peppers, and pimientos and cook for about 6-8 minutes or until the sausage is just cooked through. Transfer the mixture to a bowl, clean the skillet, and heat up the canola oil. Add stuffing, eggs and turkey to the bowl with the sausage mixture and stir, then pour it into the heated skillet, pressing down the ingredients with a spatula until the bottom of the skillet is covered. Use your spatula to flip the hash about 5-7 minutes in, then cook for another 5-7 minutes (until browned).
Heat up some leftover gravy and whisk in a little milk until it reaches your desired consistency. Pour it over the top of the hash with a poached egg and enjoy!