Leftover turkey or chicken hash (canadian)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter; melted or chicken fat (up to 3T) |
| 1 | Onion; thinly sliced | |
| ½ | cup | Celery; diced |
| 2 | cups | Turkey; cooked,diced (up to 3 cups) |
| 2 | tablespoons | Turkey or chicken fat (I would use butter) |
| 3 | tablespoons | Flour Water |
| ½ | teaspoon | Savory |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ¼ | cup | Cream |
| 2 | cups | Flour; all purpose |
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Salt |
| ¾ | cup | Cream |
| 2 | Eggs; beaten | |
Directions
SAUCE
HOT BISCUITS
Heat in frying pan 2-3 Tbsp 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 (I would use butter) and flour well before adding water. Add savory, salt and pepper to taste. When sauce is smooth and creamy, add ¼ 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 (no error in amount) 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 400øF.