|Onion/Null||1 , finely chopped (Null)|
|Red bell pepper/Null||1 , finely chopped (Null)|
|Green bell pepper/Null||1 , finely chopped (Null)|
|Unsalted butter/Null||6 Tablespoon (3/4 Stick)|
|All purpose flour/Null||1⁄2 Cup (8 tbs) (Null)|
|Chicken broth/Null||3 Cup (48 tbs) (Null)|
|Medium dry sherry/Null||3⁄4 Cup (12 tbs) (Null)|
|Half and half/Null||1⁄2 Cup (8 tbs) (Null)|
|Diced cooked turkey/Null||5 Cup (80 tbs) (Null)|
|Diced cooked potato/Null||1 1⁄2 Cup (24 tbs) (Null)|
|Worcestershire sauce/Null||1 Tablespoon (Null)|
|Fresh lemon juice/Null||1 Tablespoon (Or To Taste)|
|Tabasco/Null||1 Teaspoon (Or To Taste)|
|Minced fresh parsley/Null||1⁄2 Cup (8 tbs) (Null)|
In a large heavy skillet cook the onion and the bell peppers in the butter over moderately low heat, stirring, until they are softened, add the flour, and cook the roux mixture, stirring, for 3 minutes.
Add the broth, the Sherry, and the half-and-half, whisking, bring the mixture to a boil, whisking, and stir in the turkey, the potato, the Worcestershire sauce, the lemon juice, the Tabasco, and salt and black pepper to taste.
Simmer the mixture, stirring occasionally, for 10 minutes, thinning the mixture with water if necessary.
The hash may be prepared up to this point 2 days in advance and kept covered and chilled.
Reheat the hash, thinning the mixture with water if necessary.
Stir in the parsley and transfer the hash to a chafing dish.
Serving size: Complete recipe
Calories 2601 Calories from Fat 1001
% Daily Value*
Total Fat 113 g174.4%
Saturated Fat 62.4 g312.1%
Trans Fat 0 g
Cholesterol 707.4 mg235.8%
Sodium 4848.3 mg202%
Total Carbohydrates 148 g49.4%
Dietary Fiber 17.5 g70.1%
Sugars 20.3 g
Protein 235 g470.3%
Vitamin A 171.1% Vitamin C 557.4%
Calcium 35.7% Iron 113%
*Based on a 2000 Calorie diet