Ingredients

3 to 4 tablespoons unsalted butter 2 large yellow onions, finely chopped 4 large celery stalks with leaves,finely chopped 2 large baking potatoes, peeled and cubed 2 to 3 tablespoons olive oil, if needed 1/2 cup chopped fresh flat-leaf parsley 1 tablespoon rubbed sage 1 teaspoon dried thyme or 1 Tablespoon fresh thyme leaves Salt and freshly ground pepper, to taste About 2 pounds cooked turkey, cut into 1/2-inch cubes (5 heaping cups) About 1 cup chicken or turkey stock 12 eggs

Description

Herb-scented Turkey Hash Makes A Delicious 'nest' In Which To Bake Eggs. This Clever Dish Is An Ideal Main Course For A Brunch Party Held On Thanksgiving Weekend, When You Are Bound To Have Leftover Turkey On Hand. If You Do Not Have An Ovenproof Fry Pan

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