What’s Thanksgiving without stuffing? This recipe is a twist on stuffing- a root vegetable hash. It’s easy to customize, so feel free to modify to fit your family’s tastes. You could also use it as a base for traditional Cornbread Dressing. Pro tip: the leftovers will be awesome with a fried egg on top!
Thanksgiving Texas Root Vegetable Hash
Recipe from Jordan Swim, from Allen High School’s Blu Cooking School!
4 pieces Applewood Smoked Bacon, cut into small strips (“lardons”) *
1 medium sized onion, julienned
1 small butternut squash, peeled and diced small, seeds removed (about 1 cup)
Bunch of turnips, golden beets, or kohlrabi, scrubbed and diced (about 1 cup)
4 bunches of kale (or other winter green), rinsed and cut into strips
1-2 c. old bread, cubed
1 – 1 1/2 c. chicken or vegetable stock
3 gloves of garlic, minced
Bunch of sage, chiffonaded (plus more for garnish)
salt and pepper
*if you omit the bacon, use butter or olive oil instead
1. First, toast your cubed bread for 20 minutes in a 300 degree oven until crispy and lightly browned. Set aside.
2. Toss bacon and onions in the pan and cook for about 10 minutes, until carmelized and brown. Alternatively, heat the butter or olive oil in the pan.
3. Add butternut squash and about 1/2 c. of stock to deglaze the pan. The steam and heat will begin to cook the butternut squash.
4. After 10 minutes, add the turnips (or other root veggie)
5. After 10-15 minutes more, check butternut squash. If it’s nearly soft, proceed to adding the kale. If not, continue to cook.
6. Add greens and toss to wilt. Cook 5 minutes, until kale cooks down to your personal preference.
7. Add garlic and sage, tossing to mix. Cook a few minutes until fragrant.
8. Add bread cubes and more stock to taste. Season with salt and pepper. Garnish with sage leaves.