Leftover Turkey Or Chicken Hash

Ingredients:

• 2 tb Butter; melted or chicken fat (up to 3 TB)
• 1 Onion; thinly sliced
• 1/2 c Celery; diced
• 2 c Turkey; cooked, diced (up to 3 cups)Hot

Sauce:

• 2 tb Turkey or chicken fat (or butter)
• 3 tb Flour
• 2 1/2 c -Water
• 1/2 ts Savory
• 1/2 ts Salt
• 1/2 ts Pepper
• 1/4 c Cream

Biscuits:

• 2 c Flour; all purpose
• 1 tb Baking powder
• 1 ts Salt
• 3/4 c Cream
• 2 Eggs; beaten
  

Directions:

La Fricasee Fatuguee:

1. 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:

1. Brown the chicken fat (or 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:

1. 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 spoonful's on a greased cookie sheet. Cook 16 minutes at 400F.