Each week, we’re pulling a classic recipe out of the State Journal archives and sharing it here as it was originally printed years ago. Remember, ingredients and cooking techniques change over time so you may want to make some adjustments when trying out a classic recipe.

This week’s recipe took second place in the State Journal’s casseroles category in 1962 and was submitted by Mrs. Josef Preizler of Madison.

Turkey hash

4 cups cooked turkey, coarsely chopped

1 cup sauterne wine

¼ cup onion, chopped

1 teaspoon parsley, chopped

½ cup rendered chicken fat

2 teaspoons flour

2 cups diced boiled potatoes

½ cup heavy cream

Salt and pepper to taste

Buttered bread crumbs

Soak turkey in wine 3 to 4 hours. Lightly brown onions and parsley in melted fat. Stir in flour. Add turkey and wine and simmer 3 minutes. Add potatoes and cream and bring to a simmer. Season to taste. Put in a buttered casserole, cover with buttered bread crumbs and heat in a moderate oven (375 F) until top is lightly browned.

Serves six.