Leftover Turkey Or Chicken Hash

Name: Leftover Turkey Or Chicken Hash
Ingredients: 2 tablespoons butter or chicken fat, melted; 1 each onions thinly sliced; 1/2 cup celery diced; 2 cups turkey cooked, diced (up to 3 cups); 2 tablespoons butter or turkey or chiken fat; 3 tablespoons flour, all-purpose; 2 1/2 cups water; 1/2 teaspoon savory; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup cream; 2 cups flour, all-purpose; 1 tablespoon baking powder; 1 teaspoon salt; 3/4 cups cream; 2 large eggs beaten

16 ingredients

16 steps

Ingredients

2 tablespoons butter or chicken fat, melted
1 each onions thinly sliced
1/2 cup celery diced
2 cups turkey cooked, diced (up to 3 cups)
2 tablespoons butter or turkey or chiken fat
3 tablespoons flour, all-purpose
2 1/2 cups water
1/2 teaspoon savory
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup cream
2 cups flour, all-purpose
1 tablespoon baking powder
1 teaspoon salt
3/4 cups cream
2 large eggs beaten

Directions

1

Heat in frying pan 2 to 3 tablespoons melted butter or turkey or chicken fat.
2

Add thinly sliced onion and diced celery.
3

Heat 5 to 8 minutes over low heat, stirring often.
4

Add 2 to 3 cups cooked turkey.
5

Cook 5 minutes over low heat.
6

Sauce: Brown the chicken fat or use butter and flour well before adding water.
7

Add savory, salt and pepper to taste.
8

When sauce is smooth and creamy, add 1/4 cup cream and any remaining turkey or chicken gravy.
9

Pour over turkey.
10

Simmer 15 minutes, then serve with hot biscuits and pickled beets.
11

Hot Biscuits: Sift together in bowl, flour, baking powder and salt.
12

Mix together cream with 2 beaten eggs.
13

Add to flour and mix just enough to moisten; the dough is rather soft and should remain lumpy.
14

Stir as little as possible.
15

Drop by spoonfuls on a greased cookie sheet.
16

Cook 16 minutes at 400F (200C).