Thanksgiving Leftovers: Turkey Hash

The one thing I love after Thanksgiving is leftovers! I also hate letting food go to waste so I make sure to use up every last bite of food left in the fridge. This year I had plenty of turkey, squash and brussel sprouts left over so I decided to turn them into my version of hash for lunch! It's an all in one meal perfect for a quick lunch or dinner.

Turkey Hash with Squash and Brussel Sprouts
Servings: 3

Ingredients

• 1 tablespoon olive oil
• 3 cups of squash (I used buttercup squash but butternut or even sweet potatoes would work)
• 1 cup chicken broth, low sodium
• 2 cups of turkey, shredded
• 2 cups of brussel sprouts, shredded
• salt/pepper to taste

Directions:

1. Add olive oil to a large saute pan on medium high heat. Then add in squash and season with salt and pepper. Cook for 10-15 minutes or until tender adding chicken broth to pan as needed to prevent the squash from sticking to the pan.

2. Then add in brussel sprouts and turkey and cook for another 3 minutes. 

3. Season with additional salt/pepper as needed.

I was all out of cranberry sauce, but I think it would be the perfect way to top off this dish. Enjoy!