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Saturday, April 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Millner sisters
  • 1 stick of butter
  • 8 small potatoes, diced
  • 1 medium onion, chopped
  • 2 large carrots, shredded
  • 4 celery sticks, chopped
  • leftover turkey
  • 4 TBS flour
  • 1 TBS pepper
  • 3 TBS parsley, optional
  • 3 cups leftover turkey gravy, optional
In five quart pot, melt butter. Add potatoes and onions and stir until onions are clear. Add carrots and celery. Add enough water to cook vegetables and simmer until potatoes are tender. Add turkey. Put flour and pepper into a bowl and add enough cold water to make a thick paste. Stir out all lumps. Add water to allow for easy pouring. Add thickening to hash, stirring while pouring and continue to stir until all lumps are gone. Add salt to taste. Add optional ingredients. Let simmer about five minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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