Yield: 15 Establishment: Restaurant, Club Operation   Ethnicity: Southwestern   Meal Type: Appetizer   Preparation Method: Oven Finish, Combine   Product Type: Turkey Broth, Smoked Dark Meat

Ingredients

3 Cups SMOKED TURKEY THIGH, shredded

2 Cups Russet potato, peeled and medium dice

4-1/2 Teaspoons kosher salt, divided

1 Tablespoon olive oil

1 Cup red onion, sliced

1/2 Cup poblano pepper, roasted and thinly sliced

1-1/2 Cups seasoned mashed potatoes, warm

1/4 Teaspoon ground black pepper

2 Tablespoons cilantro, chopped

1 Teaspoon ground cumin

1 Tablespoon + 1 Teaspoon Mexican oregano, divided

3 Tablespoons pine nuts, toasted

2 Tablespoons roasted garlic puree

2 Tablespoons chimayo chili powder

3 Cups TURKEY STOCK

1 large bay leaf

1/2 Cup clover honey

2 Tablespoons masa harina

1/2 Cup TURKEY STOCK, cold

As needed olive oil

As needed cilantro

As needed pine nuts

Place shredded turkey in large bowl; set aside. Cover diced Russets with cold water in saucepan. Add 1 teaspoon salt. Bring to boil; simmer 10 minutes, until potatoes are tender. Drain; add potatoes to turkey. Heat olive oil in small sauté pan; cook onions until caramelized and darkened, about 15 minutes. Add onions to turkey along with poblano, mashed potatoes, 1/2 teaspoon salt, pepper, cilantro, cumin, 1 teaspoon oregano and pine nuts. Mix well. Refrigerate until cold. Using a 2-inch ring mold, form 3-ounce disks of hash. Refrigerate until chilled, at least 30 minutes or overnight. Combine garlic puree and chili powder in saucepan. Heat over medium heat until garlic sizzles and chili powder is fragrant. Add stock; whisk well. Bring to boil. Lower heat; boil gently 45 minutes. Add 1 tablespoon salt, bay leaf, remaining oregano and honey. Mix well and simmer an additional 30 minutes. Meanwhile, mix masa harina with 1/2 cup cold turkey stock; whisk into simmering sauce. Return sauce to boil, whisking. Lower heat; simmer 10 minutes more. Strain through fine chinois. Cool. At service: Heat Chimayo-Honey sauce. Heat olive oil until almost smoking in sauté pan; add hash cakes. Sauté until brown on one side. Turn; brown on other side. Place pan in preheated 500 degree F oven 5 minutes to heat cakes through. Per order: Spoon approximately 1 ounce Chimayo-Honey sauce around plate. Place 1 hash cake in center. Garnish with cilantro and pine nuts. Serve immediately.

Recipe Source: Recipe created by Executive Chef Susan Goss for Chef Magazine.

Nutrition Facts Calories 250   Calories from Fat 130 % Daily Value* Total Fat 15g 23% Saturated Fat 2g 10% Cholesterol 30mg 10% Sodium 810mg 34% Total Carbohydrate 21g 7% Dietary Fiber 2g 8% Sugars 10g   Protein 10g   Vitamin A 8% Vitamin C 6% Calcium 2% Iron 8% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4