Or' Doovers | Soups | Salads | Breads | Vegetables | Meat & Seafood | Eggs & Cheeses | Desserts | Misc | Home

Turkey Hash
From Julie, but Mom's (or maybe Maa's?) recipe

Cut all meat off cooked carcass. Break up carcass, cover ¾ with water and boil for at least an hour. Include celery and onions for flavor. 

Heat up fat from original roasting of turkey, or butter, if there’s no fat, and add about an equal amount of flour. Stir in pan to make a roux. Add the congealed roasting juices, a little broth from boiled carcass and leftover gravy. Slowly add broth from boiled carcass until you have the right consistency for ladling. 

Add salt, pepper, paprika, and turkey meat. 

For the record, Maa also added in leftover turkey dressing/stuffing.

Delicious over thin biscuits (the Duggan’s favorite) or waffles (Dad’s favorite).