Recipes

This autumn-inspired spin brings together shredded Brussels sprouts, sweet-tart apples, and earthy sage for a hash that’s hearty, colorful, and just different enough for your holiday table. It’s a great way to use leftover turkey while leaning into seasonal flavors.

Equipment Needed

• Large skillet or sauté pan
• Cutting board and chef’s knife
• Wooden spoon or spatula
• Measuring cups and spoons

Ingredients

• 2 tbsp olive oil or avocado oil
• 2 cups diced sweet potato (about 1 large)
• 1 cup thinly sliced Brussels sprouts (about 6–8 medium)
• 1 small red apple, diced (Honeycrisp or Pink Lady work well)
• 1 cup diced onion
• 2 cups leftover cooked turkey, diced or shredded
• 2 cloves garlic, minced
• ½ tsp dried sage or 1 teaspoon finely chopped fresh sage
• ½ tsp salt (more to taste)
• ¼ tsp black pepper
• 2 cups baby spinach or chopped kale
• Optional: fried or poached eggs for serving
• Optional garnish: chopped parsley or green onions

Directions

1. Cook the sweet potatoes
   Heat 1 tbsp oil in a large skillet over medium heat.
   Add sweet potatoes and cook for 8–10 minutes, stirring occasionally, until just tender and starting to brown.
2. Sauté the Brussels sprouts, apple, and onion
   Push sweet potatoes to the side and add the remaining oil.
   Stir in Brussels sprouts, apple, and onion. Cook for 5–6 minutes until softened and lightly caramelized.
3. Add the turkey and seasonings
   Add turkey, garlic, sage, salt, and pepper. Stir and cook for 3–4 minutes until turkey is heated through.
4. Finish with greens
   Stir in spinach or kale and cook for 1–2 minutes until wilted. Adjust seasoning if needed.
5. Serve
   Serve hot, optionally topped with a fried or poached egg. Garnish with parsley or green onions.