Curried Turkey Hash
From: Blue Corn and Chocolate by Elizabeth Rozin

This is a wonderful way to use up leftover turkey.

1 large onion, finely chopped
2 tbsp. butter or oil
2 tsp ground cumin
1 tsp turmeric
1 tsp. fenugreek
1/2 tsp ginger
1/2 tsp ground coriander
3 cups finely chopped cooked turkey
3-4 cups diced cooked potato
2 large stalks celery, finely diced
1 large green or red sweet pepper, finely chopped
1 egg
1/2 cup light cream
1 cup chicken or turkey stock
1 tsp salt
several good dashes Tabasco sauce
several good grinds black pepper

1. In a small skillet saute the onion, celery and pepper in the butter or oil until just wilted. Add the cumin, turmeric, fenugreek, ginger, and coriander and saute, stirring, another few minutes.

2. In a large bowl combine the diced turkey, and potato. Scrape the spiced onion and pepper mixture from the pan into the turkey mixture and mix to blend thoroughly.

3. In a small bowl whisk the egg lightly. Stir in the cream, stock, and the rest of the seasoning. Blend thoroughly. Preheat the oven to 350f.

4. Generously butter a large shallow casserole or baking dish, approximately 9x13 inches or 10x12 inches. Spoon the turkey mixture into the casserole, pressing down and smoothing with a spatula into an even layer. Pour the egg mixture carefully over the turkey.

5. Bake for 30-35 minutes or until set and lightly browned.