Ingredients:
2 tbsp Butter, melted or chicken - fat (up to 3T)
1 Onion, thinly sliced
1/2 cup Celery, diced
2 cup Turkey, cooked,diced (up to - 3 cups)
***SAUCE***
2 tbsp Turkey or chicken fat, (I would use butter)
3 tbsp Flour Water
1/2 tsp Savory
1/2 tsp Salt
1/2 tsp Pepper
1/4 cup Cream
***HOT BISCUITS***
2 cup Flour, all purpose
1 tbsp Baking powder
1 tsp Salt
3/4 cup Cream
2 Eggs, beaten
Instructions:
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,
stirring 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 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.
Source: _My Grandmother's Kitchen_ by Mme. Benoit
Converted by MC_Buster.
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Servings: 4
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