It's hard to believe that Thanksgiving is almost here again. I ran across this recipe to share from a 1920's cookbook and thought it was a good idea for leftovers!
TENNESSEE TURKEY HASH
Cut sufficient turkey in one-half inch blocks to measure two cupfuls. Now add
One cup of diced celery,
One onion, minced fine,
One tablespoon of butter,
One tablespoon of cornstarch.
Mix thoroughly, then add
One-half cup of boiling water.
Cook slowly until the meat is very tender, then serve garnished with finely chopped parsley and hot cornmeal waffles.
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