Leftover turkey or chicken hash

Yield: 4 servings

Ingredients:

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

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 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

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---------- Recipe via Meal-Master (tm) v8.01

Title: Maple Syrup Broilers

Categories: Canadian, Poultry

Yield: 1 servings

2 Chicken, broilers:young, 1 pn Aniseed

-tender 1 pn Savory

Flour 8 tb Maple syrup; 1 Tbsp per

-Salt & pepper -piece of chicken

4 tb Butter 1/2 c Cider or water

2 Onions, large;thinly sliced

Poussins au sirop d'erable (pour la visite)

From Mme Benoit, This was a dish for company and always a source of discussion between my grandparents as they had to decide which of the chickens were the most tender. I still have the earthenware dish and I often (not just for company) make this delicious casserole. Quarter 2 very tender young broiler. Roll each piece in flour seasoned with salt and pepper. Brown in 4 Tbsp butter. Place the chicken pieces as they are browned in an attractive ovenproof earthenware casserole. Add 2 large thinly sliced onions to the fat in the fry pan brown and pour on top of the chicken. Salt and pepper. Sprinkle with a pinch of aniseed and savory and pour 1 Tbsp maple syrup over each piece of chicken. Deglaze the frying pan with 1/2 cup cider or water and pour over the chicken. Bake 40 minutes uncovered in a 350F oven. Source:_My Grandmother's Kitchen_ by Mme. Jehane Benoit