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Recipe of the Week: For most, turkey is still the star


Some of us have roasted so many turkeys we don’t have to think about the directions, but there can always be a wrinkle that we don’t foresee. That’s why this is the season for food hotlines that answer questions on how to cook and bake our holiday favorites.
If you have questions about thawing, cooking or serving your turkey, the Butterball Turkey Talk Line can be reached at 800-288-8372 or by text at 844-877-3456. You also can ask Alexa or see the website
For questions on pie baking see, and for questions on cranberries see
We also know what to do with the leftovers after the feast has ended. Get them in the fridge within two hours of putting them on the table to ensure there is no bacteria buildup, says the USDA. Then feast for several days afterward with sandwiches, casseroles, soups, tacos, enchiladas, fritters and hash like the recipe below from
Have a happy, safe holiday and enjoy the time off with family and friends. Stay safe from COVID-19.

Turkey Hash with Eggs Sunny-Side-Up

1 pound red potatoes
1½ teaspoons salt
3 tablespoons olive oil
4 teaspoons olive oil
1 small yellow onion

3 cloves garlic
1½ tablespoons chopped fresh thyme
½ teaspoon fresh pepper
1 red bell pepper
3 cups diced leftover white
and dark meat roast turkey
8 large eggs

1. In a medium pot of cold water over high heat, bring potatoes and 1 teaspoon salt to a boil. Cook for 3 minutes, drain potatoes, and set aside.
2. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-low heat. Sauté onion and garlic, stirring occasionally, until soft, about 5 minutes. Add red bell pepper, 1 tablespoon thyme, pepper, and remaining salt, and sauté for 3 minutes more.
3. Increase heat to medium-high, add 1 tablespoon more oil, reserved potatoes, and turkey and cook, stirring occasionally, for 5 minutes. Add 1/4 cup water and stir to mix. Cover, reduce heat to low, and cook for 10 minutes more. Remove hash from heat and cover loosely with foil.
4. In two large nonstick skillets over medium heat, heat 2 teaspoons oil in each. Add 4 eggs to each pan and fry until whites are cooked, about 4 minutes. Divide hash among serving plates and top each with a fried egg, taking care not to break yolks. Garnish with remaining thyme.