Leftover Turkey Or Chicken Hash

Recipe Ingredients

2 tablespoons	30ml	Butter - melted or chicken
		(up to 3t)
1		Onion - thinly sliced
1/2 cup	55g / 1.9oz	Celery - diced
2 cups	292g / 10oz	Turkey; cooked - diced
		To 3 cups)
		Sauce
2 tablespoons	30ml	Turkey or chicken fat - (I would use butter)
3 tablespoons	45ml	Flour
2 1/2 cups	592ml	- water
1/2 teaspoon	2.5ml	Savory
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Pepper
1/4 cup	59ml	Cream
		Hot Biscuits
2 cups	125g / 4.4oz	Flour - all purpose
1 tablespoon	15ml	Baking powder
1 teaspoon	5ml	Salt
3/4 cup	177ml	Cream
2		Eggs - beaten

Recipe Instructions

La fricasee fatuguee

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 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 (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 400F.

from Mme. Benoit, "In days that followed Christmas, every bit of the turkey was used - the bones for soup, the skin, diced and crisped in the oven until browned, then served, instead of butter, on toasted homemade bread. So, when it came time to make hash from all the little bits and pieces, the children felt that the poor turkey must be tired (fatigue), hence the name.

Source:
"My Grandmother's Kitchen" by Mme. Benoit

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