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Print this Recipe    Turkey Biscuits

Leftover Turkey or Chicken Hash
Yield: 4 servings

2 to 3 Tbsp melted butter or chicken fat
1 onion, thinly sliced
1/2 cup celery, diced
2 to 3 cups cooked turkey, diced

2 Tbsp turkey or chicken fat or butter
3 Tbsp flour
2 1/2 cups water
1/2 tsp summer savory
1/2 tsp salt
1/2 tsp pepper
1/4 cup light cream

2 cups flour
1 Tbsp baking powder
1 tsp salt
3/4 cup light cream or milk
2 eggs, beaten

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, stirring often. Add 2-3 cups cooked turkey. Cook 5 minutes
over low heat.

Brown the chicken fat 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.

For 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.


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