We CANNOT Let Them Freeze In This Artic BLAST Heading Our Way!!

In today's Family Farm Vlog, there is an artic blast heading to the farm, & we have to prepare all the farm animals & homestead for the dropping temperatures headed our way!


This is one dish that we always love to make with leftover turkey, Scott Peacock's turkey hash form his cookbook, "The Gift Of Southern Cooking". It is so easy and so delicious!

Ingredients: 3 tablespoons unsalted butter ½ cup finely chopped onion 1/3 cup finely diced celery, preferably with tender leaves included ¾ teaspoon salt ¼ teaspoon freshly ground black pepper ½ teaspoon dried thyme 1 small bay leaf 2 tablespoons all-purpose flour ¼ cup chicken stock, giblet gravy or milk 1 cup half and half 1-1/2 cups chopped cooked turkey ¾ cup jarred chestnuts (optional) 1 tablespoon cognac or brandy (optional)

Instructions: 1. Heat the butter in a 12 to 14 inch sauté pan until melted and foaming. Add the onion, celery, salt, pepper, thyme and bay leaf. Stir well to coat the vegetables, and cook over medium heat for 5 minutes. stirring often, until the vegetables are wilted and tender but not colored. 2. Sprinkle the flour over and stir well. Cook for 1 minute, stirring constantly, then, off heat, slowly stir in the chicken stock (or other liquid), followed by the half and half. Return the pan to the heat and bring to a gentle simmer. Simmer for 1 minute, and taste for seasoning; you will most likely need more salt, unless you added gravy or stock that was highly seasoned. 3. Add the turkey and chestnuts(optional) and simmer until heated through. Taste again for seasoning. Add the optional booze and cook 1 minute longer to burn off the alcohol. 4.Serve hot, spooned over toast, or cornbread

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