Turkey Hash

November 22, 2006

2 onions, chopped
3 stalks celery, chopped
1/2 stick butter
1/4 cup water
2 cups chopped cooked turkey
3 cups turkey or chicken broth
2 teaspoons cornstarch
1/4 cup cold strong coffee
salt and pepper
2 teaspoons Worcestershire sauce
2 tablespoons butter

In a heavy pan, cook first four ingredients over moderate heat, stirring occasionally, for 10 minutes or until most of the water has evaporated. Add turkey meat. In a saucepan reduce broth to two cups. Add to turkey mixture. Dissolve cornstarch in coffee and add to mixture. Add salt and pepper and cook until thickened. Season with Worcestershire sauce. Swirl in butter and serve over toast.

- Recipe by John M. Shank in the 25th anniversary edition of "A Collection of Treasured Regional Recipes." Courtesy of Washington County Historical Society.

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