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.

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