MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Leftover Turkey Or Chicken Hash
  Categories: Poultry, French can, Leftovers, My
       Yield: 4 servings
  
       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)
 
 MMMMM---------------------------SAUCE--------------------------------
       2 tb Turkey or chicken fat
            -(I would use 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
 
 MMMMM------------------------HOT BISCUITS-----------------------------
       2 c  Flour; all purpose
       1 tb Baking powder
       1 ts Salt
     3/4 c  Cream
       2    Eggs; beaten
  
   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
  
 MMMMM

Plain Text Version of This Recipe for Printing or Saving