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Leftover Turkey Or Chicken Hash
| Ingredients | |||
| 2 | tablespoon | butter, or chicken fat, melted | |
| 1 | each | onion, thinly sliced | |
| 1/2 | cup | celery, diced | |
| 2 | cup | turkey, cooked, diced (up to 3 cups) | |
| ---SAUCE--- | |||
| 2 | tablespoon | turkey or chicken fat or butter | |
| 3 | tablespoon | flour | |
| 2 1/2 | cup | water | |
| 1/2 | teaspoon | savory | |
| 1/2 | teaspoon | salt | |
| 1/2 | teaspoon | pepper | |
| 1/4 | cup | cream | |
| ---HOT BISCUITS--- | |||
| 2 | cup | flour | |
| 1 | tablespoon | baking powder | |
| 1 | teaspoon | salt | |
| 3/4 | cup | cream | |
| 2 | each | eggs, beaten | |
Directions: | |||
| Heat in frying pan 2-3 tablespoons melted butter or turkey or chicken fat. Add thinly sliced onion and diced celery. Heat 5-8 minutes over low heat, stirring often. Add 2-3 cups cooked turkey. Cook 5 minutes over low heat. Sauce: Brown the chicken fat or use butter and flour well before adding water. Add savory, salt and pepper to taste. When sauce is smooth and creamy, add 1/4 cup cream and any remaining turkey or chicken gravy. Pour over turkey. Simmer 15 minutes, then serve with hot biscuits and pickled beets. Hot Biscuits: Sift together in bowl, flour, baking powder and salt. Mix together cream with 2 beaten eggs. Add to flour and mix just enough to moisten; the dough is rather soft and should remain lumpy. Stir as little as possible. Drop by spoonfuls on a greased cookie sheet. Cook 16 minutes at 400F. | |||
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