Turkey Cobbler

by Michelle on November 29, 2010

The day after Thanksgiving I was searching around the Internet for some new turkey leftover recipes to try and I found one I wanted to archive. But when I opened my Turkey Leftover file as I glanced down the index I noticed a recipe I did not remember seeing before. Hmmmmm….Turkey Cobbler? What’s this?

So I decided to give it a go!

First of all I have to say…OMG, was this ever delicious! I don’t think I’ve ever had turkey leftovers that were this good! 

Well the proof is in the pictures!

Turkey Cobbler

Filling:
3 TBL Butter
3 TBL Olive Oil
7 TBL flour
1 c Turkey or chicken stock
1 c leftover turkey gravy, if you don’t have gravy just use another 1/2 c stock
1/2 c half-and-half
5 c cooked turkey, shredded or cubed
3 medium carrots, peeled, cubed
1 bunch green onions chopped including the tops
1 c celery, chopped
1 cup frozen peas
Handful of fresh Parsley, minced
1/2 tsp Sage
1/2 tsp Tarragon
Salt and freshly ground Black Pepper to taste

Cobbler topping:
1-3/4 c Flour
1 TBL Baking Powder
3 TBL grated Parmesan Cheese
6 TBL Butter or use 3 TBL Butter and 3 TBL Olive Oil
½ cup Whipping Cream

Garnish: Parmesan Cheese, grated

Filling:
1. Grease 13 x 9-inch baking dish (or smaller oval dishes with same total space) with a little shortening.
2. Over medium heat melt 3 TBL Butter and 3 TBL Olive Oil in soup or pasta pot. Sprinkle in flour. Whisk until smooth and simmer about 3 minutes, but do not brown.
3. Add stock and whisk until thick and smooth.
4. Add turkey, carrots, onions and celery and simmer until carrots are partially cooked.
5. Add gravy, peas, Sage, Parsley, Tarragon and cream and mix.
6. Add Salt and Pepper to taste.
6. Pour into prepared baking dish.

Topping:
Combine flour, baking powder and 3 TBL grated Parmesan cheese in medium bowl. Cut in butter using pastry blender or 2 knives until all flour is blended to form pea size chunks. If you’re using some butter and Olive Oil, cut in the butter and then drizzle in the Olive Oil and continue cutting in the olive oil to form pea size chunks. Add cream. Toss lightly until crumbly.

Combining:
Sprinkle crumb mixture over filling in pan. Sprinkle liberally with grated Parmesan Cheese.

Place dish on large baking sheet. Bake at 400 degrees 35 to 40 minutes or until crust is browned. Serve immediately. Makes 10 to 12 servings.

Shameless Plug!

A friend of mine, Rebecca of Chow and Chatter is releasing her new Recipe Application for the IPhone. It’s a very cool program featuring popular recipes from around the world. The Application is very user friendly and comes with a search engine with parameters for ingredient, name of dish or cuisine. And you can even email your favorites to friends and family. If you like to see a demonstration please follow this link to experience dear Rebecca demonstrating her new IPhone Application.

AllRightsReserved@BigBlackDog

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Comments

  • Barbara @ Modern Comfort Food November 29, 2010 at 7:49 am

    What a great idea! My Thanksgiving leftovers have now reached the pot pie stage, and I already have one started for tonight’s dinner. But I’m definitely going to keep this easy, yummy looking recipe in mind for use with chicken. Love the inclusion of parmesan here, which must really add a delicious flavor note to the dish.

  • kat November 29, 2010 at 9:15 am

    Now that is one fine looking turkey hotdish!

  • Kim November 29, 2010 at 9:41 am

    Yum – turkey cobber definitely speaks for itself. Looks delicious Michelle.

  • Joanne November 29, 2010 at 12:43 pm

    Wow that is just gorgeous! Probably the prettiest turkey dish I’ve seen this season!

  • […] This post was mentioned on Twitter by Michelle Safirstein, Sheryl. Sheryl said: RT @BigBlackDogs: OH YUM!!!! Turkey Cobbler with a Parmesan Cheese Topping! http://tinyurl.com/29me8j9 […]

  • Mags@OtherSideofFifty November 29, 2010 at 5:50 pm

    I love leftover casseroles and this one looks delicious!

  • teresa November 29, 2010 at 8:40 pm

    gobbler cobbler, love it! this is such a great idea for all of those turkey leftovers.

  • tasteofbeirut November 29, 2010 at 8:42 pm

    A savory cobbler atop a turkey and veggies is a brilliant idea, and it looks so delicious, who ever thinks of making that> ?

  • Lana @ Never Enough Thyme November 29, 2010 at 8:55 pm

    Just when I thought I couldn’t eat another bite of turkey, I find this absolutely beautiful recipe! And I just happen to have enough turkey left still to make it tomorrow night. Yum.

  • Suzanne Collier November 29, 2010 at 9:25 pm

    Turkey Cobbler! Amazing, creative, and so unique! Can’t wait to try this!

  • Danielle November 29, 2010 at 10:46 pm

    Oh boy…this really does sound good! I think the parmesan cheese is what cinched it for me!! YUM

  • Joanna November 30, 2010 at 8:10 am

    Hi Michelle! Just stopping by to let you know you won my Glee Candy kit giveaway. Congrats! You should be getting an email from Marguerite soon, but if you don’t, please let me know!

  • Melanie November 30, 2010 at 8:21 am

    Looks and sounds delicious!! This will be a hard decision. Whether to make the Turkey and Leek Shepherd’s Pie from EatingWell.com or turkey cobbler. I love having turkey leftovers :)

  • megan November 30, 2010 at 9:44 am

    I wish I had a big plate of this right now. It looks awesome!

  • Cheryl B. December 1, 2010 at 8:52 am

    Hi Michelle :-)
    This year one of my sister-in-laws did the turkey, and there weren’t leftovers because she only did two turkey breasts. The sad part is that I LOVE the dark meat on turkeys. Aw well …..

    Brian decided after reading this posting that we just might need to cook up our own turkey soon ;-p

    Thanks for continuing to share your ideas!

  • Melanie December 6, 2010 at 2:41 pm

    I made this Friday night. It was very good. The tarragon gives it a different flavor that we’re not used to, but it was a wonderful casserole. Just curious, is the olive oil supposed to be listed in the topping ingredients? Also, how much salt in the topping?? I guessed at 1/4 tsp. Thank you Michelle!

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