2 tablespoon butter, or chicken fat, melted
1 each onion, thinly sliced
1/2 cup celery, diced
2 cup turkey, cooked, diced (up to 3 cups)
---SAUCE---
2 tablespoon turkey or chicken fat or butter
3 tablespoon flour
2 1/2 cup water
1/2 teaspoon savory
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup cream
---HOT BISCUITS---
2 cup flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup cream
2 each eggs, beaten
Heat in frying pan 2-3 tablespoons 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 or 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 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.
