💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › americas › canadian › recip… captured on 2022-06-12 at 00:30:32.
-=-=-=-=-=-=-
---------- 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
-----