INGREDIENTS

• 2 lbs. of Turkey Tenderloin
• 1/2 Cup Chicken Stock
• 1/4 Cup Buffalo/Hot Sauce
• 1/3 Cup Blue Cheese Crumbles
• 3/4 Cup Shredded Cheddar
• 2, 4.2oz. Cartons of Hungry Jack Hashbrowns
• 3 Tbsp. Olive or Vegetable Oil
• 1/2 Cup Diced Celery
• 2 Tbsp. Ranch or Blue Cheese Dressing

INSTRUCTIONS

1. In a small bowl, mix together the chicken stock and 3/4 Cup buffalo sauce.
2. Place the turkey tenderloin in the bottom of a crockpot and pour the chicken stock/buffalo sauce mixture on top. Cover and cook on low for 4-6 hours.
3. Remove turkey and set aside.
4. Preheat the oven to 375ºF
5. Fill the containers of hashbrowns with hot water and let sit for 12 minutes, drain excess liquid
6. Using a large pan, add oil and allow to get hot. Add the hashbrowns and spread evenly, patting down gently with a spatula. Cook on one side for about 5 minutes,
   then flip over and cook another 3-5 minutes. Remove from heat.
7. Add the shredded turkey on top of the hashbrowns and top with the shredded cheddar. Place in the oven for about 8 minutes or until the cheese is totally melted.
8. Remove from oven and top with blue cheese crumbles, celery, a drizzle of buffalo sauce, and a drizzle of ranch or blue cheese dressing.