Turkey hash with Brussels sprouts and parsnips from City Kitchen at The New York Times by David Tanis

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Notes about this recipe

  • metacritic on November 29, 2021

    A really great way to mop up Thanksgiving leftovers. I used potatoes and parsnips, which were pleasingly sweet and earthy, alongside roasted Brussel sprouts from Gjelina, chicken broth, turkey, and Aleppo pepper. The vegetables began to brown on the stovetop but finished browning after about 25 mins in the oven at 400. The dish was a huge hit and revived otherwise tired leftovers.

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