Turkey Hash.

This is post #100! Not bad for less than one month!

Turkey Hash

To prepare the turkey:

1 eight pound turkey breast (producing 9-10 cups chopped white turkey meat)
1/2 stick butter softened
1 TBSP thyme
1 TBSP poultry seasoning
1 TBSP beaumonde
1 TBSP Tony Chachere's cajun seasoning

Preheat oven to 325 degrees. Rub butter over turkey breast. Sprinkle all over with seasonings. Tent with aluminum foil and bake for 3.5 hours. Reserve any drippings for making hash.

To prepare the hash:

2 sticks butter
3 cups chopped celery
3 cups chopped onion
1/2 bunch parsley, chopped
1 TBSP dried thyme, or 3 TBSP fresh chopped thyme
2-3 TBSP Tony Chachere's roux
1/2 package Ore-Ida Southern style frozen hash browns
2 cups turkey stock (preferably Better than Bouillon turkey base combined with water to create 2 cups liquid)
Reserved turkey drippings
9-10 cups chopped turkey
1 cup cream

Melt butter in a large skillet and saute celery, onion, parsley, and thyme. Sprinkle roux mixture over sauteed veggies. Set aside. In the meantime, boil hash brown potatoes in turkey stock until tender, but not mushy, about 10 minutes. Add the drippings to the mixture and bring to a boil. Combine potato mixture with chopped turkey. Add potato-turkey mixture to veggies, stirring constantly to combine & thicken. Let simmer for at least one hour. Add cream before serving and reheat. Serves 25 or so.

Note from chef: the only way to beat this meal is to serve the hash on top of Incredibly Good Grits.