Quoting Nancy Backus to Jim Weller <=-
free range birds / are awesome / very flavourful / even the
breast meat / very juicy if not overcooked.
I've had regular dark meat that was overcooked to
inedibility, too.... not a good thing at all...
Even that can be saved by re-heating leftovers gently in sauce or a
broth. And I almost always have some kind of soup on the go.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: La Fricassee Fatiguee
Categories: Canadian, French, Turkey, Biscuits, Holiday
Yield: 4 Servings
2 tb Butter; melted or
- chicken fat
1 Onion; thinly sliced
1/2 c Celery; diced
2 c Turkey; cooked, diced
SAUCE:
2 tb Turkey or chicken fat
3 tb Flour
2 1/2 c Water
1/2 ts Savory
1/2 ts Salt
1/2 ts Pepper
1/4 c Cream
HOT BISCUITS:
2 c Flour; all purpose
1 tb Baking powder
1 ts Salt
3/4 c Cream
2 Eggs; beaten
Leftover Turkey or Chicken Hash
Heat in frying pan 2 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 400 F.
Source: My Grandmother's Kitchen by Jehane Benoit
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 till
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.
Posted by: Emmaye Bee
MMMMM
Cheers
Jim
... Kool-Aid tastes like somebody made lemonade without any lemons
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