Potatoes and turkey are a good classic combo any time of the year, and this rich hash is a lot easier to prepare than Thanksgiving dinner. With the quick and full-flavored red wine glaze, it’s more interesting too. And if it’s not grilling season, you can always broil the turkey or use leftovers instead.
Recipe from "The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living" by Mark Bittman, 2010, published by Simon & Schuster.
|1 cup red wine||1 red onion, halved|
|2 garlic cloves, crushed||Olive oil as needed|
|3 sprigs fresh thyme, or 1 teaspoon dried||Salt and black pepper|
|4 large all-purpose potatoes (like Yukon Gold), peeled and cut lengthwise into 1/2-inch slices||1/4 cup chopped fresh parsley, for garnish|
|1 turkey thigh (about 1 pound)|
Put the wine, garlic, and thyme in a saucepan over medium-high heat. Bring the mixture to a boil, then adjust the heat so that it bubbles gently. Cook until the wine is reduced to a syrup, 15 to 20 minutes.
Meanwhile, prepare a grill to medium-high heat and put the rack about 4 inches from the fire; keep one part of the grill fairly cool for indirect cooking.
Drizzle the potatoes, turkey, and onion with oil and sprinkle with salt and pepper. Put everything on the cool side of the grill with the turkey skin side up. Cover the grill and cook, turning the pieces once or twice, until the potatoes are tender and the turkey is no longer pink, 25 to 30 minutes. Uncover the grill and move the potatoes and onion so they stay warm but don’t burn. Put the turkey over the hotter part of the fire and grill, turning occasionally, until it is browned on both sides and cooked through, 10 to 15 minutes more. (You can prepare everything up to this point a day ahead of time; just gently reheat the vegetables, turkey, and red wine glaze before assembling.)
Pull the turkey meat off the bone and roughly chop the potatoes and onion. Toss everything with the red wine syrup and chopped parsley. Serve hot or at room temperature.
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