Possibly the simplest way in which to utilize left-over turkey meat is to make it up into hash. Such a dish may be used for almost any meal, and when made according to the recipe here given it will suit the taste of nearly every person.
- 2 Tb. butter
- 1/2 c. coarse rye-bread crumbs
- 1 small onion, sliced
- 2 c. finely chopped cold turkey
- 1/2 c. finely chopped raw potato
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 pt. milk
Melt the butter in a Saucepan. When brown, add to it the rye-bread crumbs and mix well. Then add the sliced onion, chopped turkey, potato, salt, and pepper. Cook for a short time on top of the stove, stirring frequently to prevent burning. Pour the milk over the whole, and place the pan in the oven or on the back of the stove. Cook slowly until the milk is reduced and the hash is sufficiently dry to serve. Serve on buttered toast.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)