Title: Leftover turkey or chicken hash (canadian)
 Categories: Poultry
      Yield: 4 Servings
 
      2 tb Butter; melted or chicken
           -fat (up to 3T)
      1    Onion; thinly sliced
    1/2 c  Celery; diced
      2 c  Turkey; cooked,diced
           -(up to 3 cups)

MMMMM---------------------------SAUCE--------------------------------
      2 tb Turkey or chicken fat
           -(I would use butter)
      3 tb Flour
  2 1/2 c  -Water
    1/2 ts Savory
    1/2 ts Salt
    1/2 ts Pepper
    1/4 c  Cream

MMMMM------------------------HOT BISCUITS-----------------------------
      2 c  Flour; all purpose
      1 tb Baking powder
      1 ts Salt
    3/4 c  Cream
      2    Eggs; beaten
 
  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 400øF.