Disclosure: This is a sponsored post by Ohio Poultry.
Recipe & Photo Credit: Ohio Poultry
It’s almost time for Thanksgiving and most families have the traditional turkey for lunch or dinner. In most cases, there is leftover turkey after Thanksgiving. Did you know that the U.S. turkey consumption has increased 102 percent since 1970? Yes, it’s a fact! And the average family has eaten turkey more than 4 times in the last 12 months. That’s a lot of turkey!
While turkey is the 4th most-popular protein choice for Americans, we are looking for ways to create more meals with the leftovers after Thanksgiving. Of course you can make a variety of things with leftover turkey but this Turkey Vegetable Hash Brown Quiche recipe by Ohio Poultry is pretty amazing and a great way to get rid of some of that turkey. You can even make it up ahead of time and heat the next day if you have family in town you need to feed.
Turkey Vegetable Hash Brown Quiche
- 1 egg
- 2 cups frozen shredded hash brown potatoes (12 ounces), defrosted
- ¼ tsp salt
- ¼ tsp pepper
- 2 cups frozen vegetables (12-ounces), defrosted – Use a mixture of your favorites
- 1 ½ cup diced cooked turkey
- 5 eggs
- 1 cup milk
- ½ tsp salt
- ¼ tsp pepper
- 3 TBSP sliced almonds
- Heat oven to 375 degrees. Beat one egg, salt and pepper in medium bowl until blended.
- Add potatoes and mix well.
- Press evenly against bottom and sides of a greased deep 9-inch pie plate.
- Bake in 375 degree oven for 5 minutes.
- Spread vegetables evenly in crust and top with turkey.
- Beat 5 eggs, milk salt and pepper in medium bowl until blended.
- Carefully pour over turkey and vegetables.
- Sprinkle with almonds.
- Bake in center of 375-degreee oven until center is almost set, but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean (about 45 minutes).
- Let stand 5 minutes.
- Cut into wedges and serve.
Thanksgiving & Turkey Facts
• Ohio ranks 9th nationally in turkey farming, with more than 219 million pounds of turkey produced each year. About 95% of Americans eat turkey at Thanksgiving, so November is a busy time of year for Ohio turkey farmers!
• Ohio turkey farmers provide excellent care for their flocks to ensure turkeys are healthy and safe. Turkeys live in barns, where they are protected from weather and predators and always have access to fresh food and water.
• Ohio’s turkey flocks consume more than 252 million pounds of corn each year, and they have a continuous supply of fresh food and water.
• U.S. turkey farmers produce nearly one turkey for every person in the country. The average weight of turkeys purchased for Thanksgiving is 15 pounds – that means about 675 million pounds of turkey is consumed in America on Thanksgiving!
Are you cooking your turkey correctly? Check out these 5 Tips to the Perfect Thanksgiving Turkey from Ohio Turkey Farmers to make sure your turkey is perfect on Thanksgiving!
5 Tips to the Perfect Thanksgiving Turkey
• When selecting your turkey, allow 1 pound of turkey per person for a fresh or frozen bird.
• Allow approximately 24 hours for every 4-5 pounds of bird weight for thawing in the refrigerator.
• Plan for 20 minutes per pound in a 350 °F oven for a defrosted turkey and 10-15 minutes per pound for a fresh turkey.
• Don’t take the turkey out of the oven until a meat thermometer reads 165°F at the breast and 175 at the thigh.
• Let a turkey stand for 20 minutes after removing from oven before carving to allow juices to set.
• Reheat leftover turkey to 165°F before serving, and enjoy leftovers within 3-4 days.
Join the talk on all things turkey at an Ohio Talks Turkey Twitter party on Thursday, Nov. 17, from 9-10 p.m. EST! We’ll be chatting about answers to common questions, from buying a turkey to thawing, prepping, cooking and serving. Win everything you need to make a full Thanksgiving feast, including a Turkey Fryer, Oven Roaster, Carving Set and much more!