Recipe - Leftover Turkey Or Chicken Hash

2 tablespoon Butter; melted or chicken
fat (up to 3T)
1 Onion; thinly cut or sliced up
One half cup Celery; minced
2 cup Turkey; cooked, minced
(up to 3 cups)

SAUCE
2 tablespoon Turkey or chicken fat
(I would use butter)
3 tablespoon Flour
2 One half cup Water
One half teaspoon Savory
One half teaspoon Salt
One half teaspoon Pepper
One fourth cup Cream

HOT BISCUITS
2 cup Flour; all purpose
1 tablespoon Baking powder
1 teaspoon Salt
Three fourths cup Cream
2 Eggs; beaten

La fricasee fatuguee

Heat in frying pan 23 Tbsp melted butter or turkey or chicken fat. Add
thinly cut or sliced up onion and minced celery. Heat 58 minutes over low heat,
stirring often. Add 23 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 One fourth 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, minced and crisped in the oven
until 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini