Served as main course. Non-vegetarian dish.

French

2 Tablespoon Butter; melted or chicken fat (up to 3T)

1 Onion, thinly sliced

1/2 cup Celery, diced

2 cup Turkey, cooked, diced (up to 3 cups)

SAUCE

2 Tablespoon Turkey or Chicken fat

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, All purpose

1 Tablespoon Baking powder

1 teaspoon Salt

3/4 cup 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 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 400 degree F.

Serves: 4

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