| DIRECTIONS FOR
TURKEY:
Rub turkey legs and wings with salt and sage.
Place in an air tight container
for 12-24 hours.
Wash off all the salt and sage,
pat dry with a clean towel.
Cut legs and thighs to fit in a
crock pot.
Cover with olive oil and place
on low for 4-6 hours or until meat pulls easily
from the bone.*
Place legs and thighs on paper
towel and let cool.
Pull meat from the bone and discard
all bones & skin.
DIRECTIONS FOR SWEET POTATO HASH:
Place sweet potatoes in cold water and bring (3
oz) to a simmer.
Let cook until fork tender, about
15 minutes.
Drain and let cool.
In a large sauté pan, sauté
onions and celery until translucent, then add
pulled turkey meat, sweet potatoes, salt and pepper
and turn heat to low.
Occasionally stir hash until browned
and heated through.
Serve warm and enjoy!
*you now have flavored olive oil and can infuse
salad dressing and sautéed items.
SERVES 10-12
|
