2 tbsp butter, melted or chicken fat (up
1 onion, thinly sliced
1/2 cup celery, diced
2 cup turkey, cooked,diced (up to 3 cup
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
Directions
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 400øF.
Servings: 4 servings
Leftover Turkey Or Chicken Hash (Canadian) Recipe brought to you by Recipe Ideas
Categories: Chicken; Meat; Poultry; Turkey
The History of Recipes
We are able to follow the history of meal recipes back into history, in truth as far back as the Egypt of the Pharoahs, and quite possibly further than that. However, generally, these old cook books were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe in existence, according to historians is a series of tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Later on, in Roman times around 25BC a man called Apicius assembled a number of scripts describing recipes cooked by the Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvres, main meal and afters, something we still use today. Additionally, he informs us how the ancient chefs made use of many herbs, including some familiar names for example thyme, fennel and dill. Later on, there are a couple of interesting recipe books which appeared in the 1300s ; one book called `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these books are unconnected to the curry that is familiar to us all today, but rather accounts of the types of food eaten by the upper classes of the time. Later on in the 1400s, the Crusaders brought back many foods and herbs from Arab countries, such as parsley and basil. These new herbs and spices caused an eruption in manuscripts on food, most of which are now in private cookery archives. For the next few years, the powerful families of Wesstern Europe competed with each other to lay on the most extravagent meals, and as a consequence, cooks and their recipe collections were much in demand. Even so, it wasn`t until the 19th century that formal cookery and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, verifying, and writing down recipes of the day. By the advent of the twentieth century, recipe publications were in high demand, mostly as a result of more people being able to read, more free time and having more money. |
We hope you enjoy this Leftover Turkey Or Chicken Hash (Canadian) recipe.
