Tennessee Turkey Hash

• 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

1. 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.
2. Cover and bake at 325u0b0 for 3 hours or until meat thermometer registers 185u0b0, basting occasionally with pan drippings.
3. Remove turkey from cooking liquid; set aside to cool. Remove turkey from bones; cut into bite size pieces. Cover and refrigerate overnight.
4. Strain cooking liquid, reserving broth; discard vegetables. Cool broth to room temperature; cover and refrigerate overnight. Lift fat from top of broth; discard fat.
5. 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.

turkey, stalks celery, onions, bay leaf, salt, red pepper, water, butter, allpurpose, worcestershire sauce, salt, white pepper, parsley sprigs, pimiento strips

Taken from www.myrecipes.com/recipe/tennessee-turkey-hash (may not work)