Directions

1. In a large, heavy skillet (dry) over medium-high heat, place chopped pecans. Stir constantly (to avoid burning) until the pecans become fragrant; 2-3 minutes. Remove and set aside.
2. Heat olive oil in the same skillet over medium heat. Add onions and red pepper to the skillet and sauté, stirring constantly until the onions begin to become translucent. Add the garlic and creole seasoning and sauté for another 30 seconds to one minute.
3. Add the turkey, dried cranberries and dressing cubes and stir to mix well. Cook over medium heat, stirring occasionally, until heated through; about 5 minutes.
4. Add the gravy and toasted pecans to the skillet. Cook until the liquid is absorbed, stirring frequently, scraping the bottom of the skillet to incorporate all the flavors into the mixture. Allow mixture to sit a few minutes in between stirring to develop a light golden crust. Hash should still be moist when done; about 5-10 minutes, add fresh parsley at end of cooking.
5. Spoon into bowls and top with a fried egg, if desired.
6. Garnish with additional chopped Italian parsley and serve immediately. If desired, serve turkey holiday hash with a side of cranberry sauce.