12 Chive Biscuits, cut into 1 1/2-inch cubes, plus toasted scraps, recipe follows
5 cups chicken stock
1/4 cup chestnuts, sliced and blanched
2 tablespoons turkey fat, reserved from browning bones and wings
1 1/2 cups diced Spanish onion
1 1/2 cups diced parsnip
2 cups peeled and diced celery
2 tablespoons butter
8 ounces chanterelle or other wild mushrooms
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
Salt and freshly ground pepper
2 eggs, whisked
1 1/2 pounds flour, plus more for dusting
2 tablespoons baking powder
1 3/4 tablespoons sugar
3 teaspoons kosher salt
1/2 teaspoon baking soda
1 cup lard or unsalted butter
1/2 cup fresh minced chives
1 1/2 cups buttermilk, plus more for brushing
Celery salt, for sprinkling
If turkey fat is not available, substitute with bacon fat or canola oil.
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