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Leftover Turkey Or Chicken Hash

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Submitted by Judy1942

Try this dish which is perfect for a meal after Thanksgiving or Christmas.

YIELD

4 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

2 3E+1
TABLESPOONS ML BUTTER
or chicken fat, melted
1 1
EACH EACH ONIONS
thinly sliced
½ 118
CUP ML CELERY
diced
2 473
CUPS ML TURKEY
cooked, diced (up to 3 cups) *
2 3E+1
TABLESPOONS ML BUTTER
or turkey or chiken fat
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
2 ½ 591
CUPS ML WATER
½ 2.5
TEASPOON ML SAVORY
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
¼ 59
CUP ML CREAM
2 473
1 15
TABLESPOON ML BAKING POWDER
1 5
TEASPOON ML SALT
¾ 177
CUPS ML CREAM
2 2
LARGE LARGE EGGS
beaten

Directions

Heat in frying pan 2 to 3 tablespoons melted butter or turkey or chicken fat. Add thinly sliced onion and diced celery. Heat 5 to 8 minutes over low heat, stirring often. Add 2 to 3 cups cooked turkey. Cook 5 minutes over low heat.

Sauce: Brown the chicken fat or use butter and flour well before adding water. Add savory, salt and pepper to taste. When sauce is smooth and creamy, add ¼ 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 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℉ (200℃).

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 360g (12.7 oz)
Amount per Serving
Calories 516 46% from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 15g 77%
Trans Fat 0g
Cholesterol 175mg 58%
Sodium 1044mg 43%
Total Carbohydrate 19g 19%
Dietary Fiber 3g 11%
Sugars g
Protein 25g
Vitamin A 19% Vitamin C 5%
Calcium 17% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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