Leftover Turkey Or Chicken Hash
- 2 tb Butter; melted or chicken
-fat (up to 3T)
- 1 Onion; thinly sliced
- 1/2 c Celery; diced
- 2 c Turkey; cooked, diced
-(up to 3 cups)
- 2 tb Turkey or chicken fat, or butter
- 3 tb Flour
- 2 1/2 c -Water
- 1/2 tsp. Salt
- 1/2 tsp. Pepper
- 1/4 c Cream
- 2 c Flour; all purpose
- 1 tb Baking powder
- 1 tsp. Salt
- 3/4 c Cream
- 2 Eggs; beaten
- 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
- 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.
- 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
- Drop by spoonful's on a greased cookie sheet.
- Cook 16
minutes at 400F.
From Mme. Benoit: La Fricasee Fatuguee: "In days that followed
Christmas, every bit of the turkey was used - the bones for soup, the
skin, diced and crisped in the oven til 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 (fatiguee), hence the name."
source: My Grandmother's Kitchen by Mme. Benoit