We are coming to the end. But it turns out a 31-pound bird such as the one we butchered and served for Thanksgiving produces lots of meat, enough for several meals. I had frozen one of the wings and a drumstick together and recently defrosted them and spent a leisurely half-hour at the kitchen table picking off all the tender morsels.
The result is this hash, which started with some diced onion and a number of the crudite vegetables we displayed at a cocktail party last night, especially the baby purple potatoes and Brussels sprouts. After sauteeing the onion, I tossed in the other vegetables, cut into small pieces, and tossed over high heat with extra-virgin olive oil to achieve a little browning. Finally, I added the turkey, seasoned with salt and pepper and finished with some chopped parsley out of the garden.
To top it off, I poached an egg–a very fresh farm egg is best–and garnished with some grated Parmesan. This would make a fine meal anytime, breakfast lunch or dinner.