I made half recipes of the hash and the batty cakes. The hash says it serves 6. The half recipe easily served two for dinner; three might have been a stretch unless accompanied by a big salad or some such.
To make the turkey hash, first sauté some onion and green bell pepper. When those are soft, add some sliced mushrooms; I used shiitakes, since that's what I had in the fridge. When the liquid from the shrooms has evaporated, stir in some flour, then some stock. (I used chicken stock from the freezer, since I haven't made my turkey stock yet.) When the stock boils and thickens slightly, stir in some turkey meat (I picked a selection of light and dark meat from my turkey carcass), chopped parsley, Worcestershire sauce, and salt. If it seems too dry, you can stir in spoonfuls of cream, but I didn't think this was necessary. Nothing fancy here, but plain good food.
The batty cakes are cornmeal pancakes. I can't say these were really successful, but they were certainly good enough to to serve as a base for the hash.
Stop by Cookbook Countdown to see what other folks are making from their November cookbook. Why don't you choose a cookbook from your shelf and join in?