Leftover Turkey Or Chicken Hash
- 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
- Heat in frying pan 2 to 3 tablespoons melted butter or turkey or chicken fat.
- Add thinly sliced onion and diced celery.
- Heat 5 to 8 minutes over low heat, stirring often.
- Add 2 to 3 cups cooked turkey.
- Cook 5 minutes over low heat.
- Sauce: Brown the chicken fat or 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 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 (200C).
butter, onions, celery, turkey, butter, flour, water, savory, salt, black pepper, cream, flour, baking powder, salt, cream, eggs
Taken from recipeland.com/recipe/v/leftover-turkey-or-chicken-hash-478 (may not work)