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
Recipes as an idea can be traced far back into history, in truth as far back as the early Egyptians, and maybe even further. In practice though, mostly, these ancient cook books were just basic hieroglyphic recipes for preparing meals.
In fact, the most ancient recipe found, according to experts in ancient history are some stone tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. Progressing into The time of the roman empire 25BC a roman called Apicius wrote a number of documents showing how to cook the recipes enjoyed by his fellow Romans. He describes how the meals were divided into appetizers, entrees and afters, a style of dining still practiced today. Aspicius also recounts how the early Romans used many different spices, including many that are still in use today for example basil, mint and asafoetida. Later on in the 1400s, people returning from the crusades brought back a variety of foods and spices from the East, such as coriander, parsley, and rosemary. The introduction of these new tastes created a surge in manuscripts on food, many of which are now in private collections. For the centuries that followed, the powerful and rich houses strove to serve up the most extravagent meals, and as a result cooks and their recipes increased in prestige. Notwithstanding that, it was during the 1800s that formal cookery and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collating, testing, and recording recipes of the day. By the time we get to the 20th century, cook books were greatly in demand as a result of increased literacy, more free time and a general increase in wealth. |
We hope you enjoy this Leftover Turkey Or Chicken Hash (Canadian) recipe.
