Leftover Turkey with Potatoes, Paprika and Adobo Sauce
November 26, 2011
It’s that post-Thanksgiving leftover time of the year, when turkey is perhaps more abundant in your kitchen than you’d really like it to be. As expected, we had some spare turkey, as well as an open can of chipotle chiles in adobo sauce (which is smoked jalapeños in a spicy, vinegary, tomato sauce). Granted, chipotle chiles in adobo sauce is probably not the most common Thanksgiving leftover. But it always is for us, because Chipotle Mashed Sweet Potatoes replaced regular mashed potatoes in our families’ Thanksgiving dinners years ago. I use an outstanding recipe from Cooking Light, which uses sweet potatoes (not yams), chipotle chiles in adobo sauce, brown sugar, lime juice, and cinnamon for a wonderful alternative to regular mashed potatoes or marshmallow-topped yams.
So, back to Thanksgiving leftovers. I wanted to do something more creative and unusual than the standard turkey sandwiches or the much-maligned turkey soup or turkey casserole. I happened to have some fingerling potatoes for which I had no specific plans, as well as a few shallots I needed to use up. So I thought I’d try making some kind of smoky hash with turkey, potatoes, and adobo sauce. I was really pleased with the results, but my husband and I agreed that I made it just ever so slightly too spicy (or more like two times too spicy if I’m being honest). I’ve noticed some rather large variations in heat even in different cans of the same brand, let alone between brands. So be sure to taste it after adding half of the adobo sauce to make sure it’s not already hot enough before you add the rest.
Although I used fingerling potatoes you could use new potatoes or even russet if you wanted. If you don’t have Mexican oregano you can use Mediterranean oregano, but it’s not quite as strong, so you might want to use a bit more in that case. You could easily use a yellow or white onion in place of shallots as well.
Leftover Turkey with Potatoes, Paprika, and Adobo Sauce
6-8 oz turkey (dark and/or light meat), cut into 1/2 inch pieces
10 oz potatoes, cut into 1/2 inch cubes
red, orange or yellow bell pepper, chopped
3-6 shallots or 1/2 small onion, chopped
3-6 garlic cloves, minced
2 tsp smoked olive oil
1/2 c chicken stock
1-2 T adobo sauce (you can add a minced chile too, if you really like it hot)
1 tsp smoked paprika
1 tsp Mexican oregano
salt and pepper to taste
Cook the potatoes, drain, and set aside. (I steamed them in the microwave for 4-5 minutes. You could also cook them in boiling water for about the same amount of time). Heat the olive oil in a skillet over medium heat, then sauté the pepper and shallots for several minutes, until fairly tender. Add the garlic and saute for another minute. Add 1/2 cup chicken stock, and then the turkey, potatoes, 1 Tablespoon of the adobo sauce (just the sauce, not the chiles unless you really want to crank the heat up), the paprika, and oregano. Stir well, then taste, adding salt and pepper to your liking. Add more adobo sauce if you want more spice. Turn the heat up to medium high, and cook, stirring, until the broth reduces, becoming more of a coating than a sauce.