Thanksgiving Stuffing Hash with Braised Greens and Turkey-Schmaltz Eggs

Sweet Potato, Mushroom, and Sage Paleo Stuffing

Roasted sweet potatoes provide tender, substantial pieces while mushrooms, celery, and sage give the mixture its Thanksgiving stuffing character. Keeping the vegetables in distinct pieces makes them easy to crisp into hash.

Ingredients

• 1 1/2 lb sweet potatoes, peeled and cut into 3/4-inch pieces
• 2 medium carrots, cut into thick half-moons
• 2 tablespoons olive oil
• 2 tablespoons ghee
• 12 oz cremini mushrooms, quartered
• 1 medium yellow onion, diced
• 3 stalks celery, diced
• 2 cloves garlic, minced
• 1 tablespoon finely chopped fresh sage
• 1 teaspoon fresh thyme leaves
• 1/3 cup gluten-free turkey or chicken stock
• to taste kosher salt and freshly ground black pepper

Instructions

1. Heat the oven to 425°F. Toss the sweet potatoes and carrots with olive oil, salt, and pepper. Spread on a large sheet pan and roast for 25–35 minutes, turning once, until tender with browned edges.
2. Heat the ghee in a large skillet over medium-high heat. Add the mushrooms and cook for 7–9 minutes, stirring occasionally, until their moisture evaporates and they brown.
3. Add the onion and celery with a pinch of salt. Lower the heat to medium and cook for 8–10 minutes, until softened. Stir in the garlic, sage, and thyme for 1 minute.
4. Fold in the roasted vegetables and stock. Cook for 3–5 minutes, until the stock is absorbed and the mixture is moist but not wet. Adjust seasoning.
5. Use directly for the hash, or spread in a shallow container and refrigerate promptly for the next day.

Notes

• If using Thanksgiving leftovers, skip this component and use approximately 6 cups of cooked Paleo stuffing in the hash.
• This makes approximately 6 cups; no bread or flour is needed.

Crisp Stuffing Hash

A wide skillet and minimal stirring turn soft stuffing into a hash with a crisp crust and tender centers.

Ingredients

• 6 cups cooked Paleo stuffing from the component above, or leftover Paleo stuffing
• 2 tablespoons ghee, divided
• to taste kosher salt and freshly ground black pepper

Instructions

1. Break the stuffing into bite-size pieces without mashing the vegetables. If it is very wet, let excess liquid drain away.
2. Heat two wide skillets over medium-high heat and add 1 tablespoon ghee to each. Divide the stuffing between them and spread into a loose, even layer.
3. Cook undisturbed for 4–5 minutes, until a browned crust forms underneath. Turn in broad sections and continue cooking for 8–12 minutes, turning only occasionally.
4. If using refrigerated leftovers, heat the center to 165°F. Taste for salt and pepper and keep uncovered over low heat briefly while finishing the eggs.

Notes

• Avoid crowding or covering the pans; trapped steam softens the crust.

Garlicky Braised Greens

Slowly softened kale balances the crisp hash, while a small splash of cider vinegar cuts through the eggs and turkey fat.

Ingredients

• 2 large bunches lacinato kale, about 1 1/4 lb, tough stems removed and leaves chopped
• 1 tablespoon ghee
• 1/2 medium yellow onion, diced
• 2 cloves garlic, thinly sliced
• 3/4 cup gluten-free turkey or chicken stock
• 2 teaspoons apple cider vinegar, plus more to taste
• to taste kosher salt and freshly ground black pepper

Instructions

1. Heat the ghee in a wide, lidded pot over medium heat. Add the onion and a pinch of salt and cook for 6–8 minutes, until soft. Add the garlic and stir for 30 seconds.
2. Add the kale in handfuls, turning until wilted. Pour in the stock, cover, and reduce the heat to medium-low.
3. Braise for 20–25 minutes, stirring occasionally, until the greens are tender and dark but not mushy.
4. Uncover and simmer away excess liquid so the greens will not wet the hash. Add the cider vinegar and adjust the salt and pepper.

Notes

• Leftover braised greens work well here; reheat to 165°F and drain or reduce any excess liquid before plating.

63°C Eggs Fried in Turkey Schmaltz

The water bath gives the yolks a soft, thick-flowing texture. A brief fry sets the delicate whites and adds browned edges without cooking the yolks solid.

Ingredients

• 8 large shell eggs, preferably pasteurized
• 3 tablespoons rendered turkey schmaltz, strained
• to taste kosher salt and freshly ground black pepper

Instructions

1. Heat a sous vide water bath to 63°C / 145.4°F. Gently lower the shell eggs into the bath and cook for 75 minutes.
2. When the hash and greens are ready, remove the eggs from the bath. Crack each egg into a small bowl, then gently slide it onto a fine-mesh strainer to let loose, watery white drain away. Transfer carefully to a small dish without breaking the yolk.
3. Heat half the turkey schmaltz in a large nonstick skillet over medium-high heat until shimmering but not smoking. Slide in four eggs, leaving space between them.
4. Fry for 60–90 seconds, until the bottoms set and the edges begin to brown. Tilt the pan and spoon a little hot fat over any translucent white, avoiding prolonged basting of the yolks.
5. For browned patches on top, gently turn each egg for just 5–10 seconds, then lift out immediately. Repeat with the remaining schmaltz and eggs.
6. Season lightly with salt and black pepper and serve immediately. The whites should be set, with yolks that flow thickly when cut.

Notes

• Use rendered fat rather than watery turkey drippings; moisture will spit in the hot pan.
• This method produces soft eggs and is not a validated home pasteurization process. Use pasteurized shell eggs for added safety; people at higher risk of foodborne illness should have fully cooked eggs.

Sauerkraut

A small pile of crisp, sour cabbage provides a clean contrast to the rich hash and eggs.

Ingredients

• 1 cup plain sauerkraut, drained, optional

Instructions

1. Drain the sauerkraut without squeezing it completely dry.
2. Serve about 1/4 cup per person alongside the hot hash and greens.

Overall Timing / Workflow

The eggs cook unattended while the vegetables are prepared, leaving only crisping and frying for the final minutes.

Instructions

1. 0:00 — Heat the sous vide bath to 63°C. If making fresh stuffing, heat the oven and begin chopping its vegetables.
2. 0:10 — Put the eggs in the bath for 75 minutes. Roast the sweet potatoes and carrots and cook the mushroom mixture, or keep leftover stuffing refrigerated until needed.
3. 0:35 — Start the braised greens. Finish the fresh stuffing and spread it out briefly so excess steam escapes.
4. 1:00 — Begin crisping the stuffing hash. Finish the greens and keep them warm without excess liquid.
5. 1:25 — Remove the eggs from the bath, drain the loose whites, and fry in turkey schmaltz. Plate immediately.
6. With cooked stuffing and greens already available, allow about 85–90 minutes including heating the bath; most of that time is unattended.

Plating

Keeping the hash and greens side by side preserves their contrasting textures while allowing the yolks to sauce both.

Instructions

1. Divide the crisp hash across one side of four warm plates. Arrange a generous mound of drained braised greens beside it.
2. Place two eggs on each plate, overlapping the hash and greens.
3. Add the optional sauerkraut in a separate small mound. Finish the eggs with freshly ground pepper and serve while the hash is crisp.

Leftover Path

Storing the vegetables separately prevents the hash from soaking up braising liquid and makes it easier to restore its crust.

Instructions

1. Refrigerate leftover hash and greens in separate shallow containers within 2 hours. Keep sauerkraut separate and prepare fresh eggs for the next serving.
2. Use Thanksgiving leftovers within 3–4 days of their original cooking date; turning stuffing into hash does not restart that clock.
3. Reheat the hash in a skillet with a little ghee, leaving it undisturbed between turns to rebuild the crust. Reheat the greens separately with a splash of water. Bring both to 165°F.
4. Freeze surplus stuffing or hash promptly if it will not be eaten within that window; thaw overnight in the refrigerator before reheating.