2 tablespoon butter; melted or chicken fat (up
1 onion; thinly sliced
1/2 cup celery; diced
2 cup turkey; cooked,diced (up to 3 cup
2 tablespoon turkey or chicken fat (i would use; butter)
3 tablespoon flour water
1/2 teaspoon savory
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup cream
2 cup flour; all purpose
1 tablespoon baking powder
1 teaspoon salt
3/4 cup cream
2 eggs; beaten
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.
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