A more savory hash may be made in this way: Use any or all bits of the
turkey and chop them rather finely; add a little chopped parsley, a
few drops of lemon juice, the juice of an onion or two, and white
stock enough to moisten it sufficiently. Let it simmer for half an
hour very slowly and then add a little white wine just before taking
up. If you are in the habit of using wine in cooking you will know all
about how much it will require to give just the right flavor; but if
you are pledged to abstain from such practices you won't want to know
and you won't need to know how much should be used, so I'll not go
into particulars.