---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Leftover Turkey or Chicken Hash
  Categories: Poultry, Canadian
       Yield: 4 servings
  
       2 tb Butter; melted or chicken         1/2 c  Celery; diced
            -fat (up to 3T)                     2 c  Turkey; cooked,diced
       1    Onion; thinly sliced                     -(up to 3 cups)
 
 -----------------------------------SAUCE-----------------------------------
       2 tb Turkey or chicken fat             1/2 ts Savory
            -(I would use butter)             1/2 ts Salt
       3 tb Flour                             1/2 ts Pepper
   2 1/2 c  -Water                            1/4 c  Cream
 
 --------------------------------HOT BISCUITS--------------------------------
       2 c  Flour; all purpose                3/4 c  Cream
       1 tb Baking powder                       2    Eggs; beaten
       1 ts Salt                           
  
   La fricasee fatuguee
   
   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,
   stirriing 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 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 (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 400F.
   
   from Mme. Benoit, "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
  
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