Tennessee Turkey Hash

Recipe from

Oxmoor House


1 (12- to 13-pound) turkey
4 stalks celery, halved
2 medium onions, quartered
1 bay leaf
1 teaspoon salt
1/2 teaspoon dried, crushed red pepper
2 quarts water
1/4 cup plus 2 tablespoons butter or margarine
1/2 cup all-purpose flour
3 tablespoons Worcestershire sauce (optional)
1/2 teaspoon salt
1/4 teaspoon white pepper
Fresh parsley sprigs
Pimiento strips


Remove giblets and neck from turkey; set aside. Rinse turkey thoroughly with cold water. Place turkey, breast side up, in a deep roasting pan. Insert meat thermometer in breast or meaty part of thigh, making sure it does not touch bone. Place giblets and neck, celery, onion, bay leaf, 1 teaspoon salt, and red pepper around turkey; add 2 quarts water.

Cover and bake at 325° for 3 hours or until meat thermometer registers 185°, basting occasionally with pan drippings.

Remove turkey from cooking liquid; set aside to cool. Remove turkey from bones; cut into bite size pieces. Cover and refrigerate overnight.

Strain cooking liquid, reserving broth; discard vegetables. Cool broth to room temperature; cover and refrigerate overnight. Lift fat from top of broth; discard fat.

Melt butter in a large Dutch oven over low heat; add flour, and stir until smooth. Cook 1 minute, stirring constantly. Gradually add 6 cups turkey broth; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in Worcestershire sauce, if desired, 1/2 teaspoon salt, white pepper, and turkey. Cook over low heat, stirring occasionally, until thoroughly heated. Spoon hash into a shallow serving dish. Garnish with parsley sprigs and pimiento strips. Serve hash over hot biscuits or waffles.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
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