Savory Turkey Cobbler
By Diana Rattray, Southern Food About.com Guide
"This savory "gobbler cobbler" with cornmeal topping is yet another great way to enjoy leftover turkey. Serve this cobbler with cranberry sauce on the side and a tossed green salad or fresh sliced tomatoes, if desired. If you're short on time, top the filling with your choice of homemade or refrigerated biscuits just before baking."
FMM: The first time we made this it didn't look like there was enough cornmeal topping (we had a big casserole dish of the turkey filling and the topping, I guess, sunk in), so we made another batch of the topping and added it. There was way too much topping, although the dish did taste good. The topping will expand quite a bit and rise to the top - stick with the recipe. This recipe had a great taste; I liked the combination of the cornmeal with the turkey filling.
4 tablespoons butter
2 ribs celery, sliced
1 bunch green onions, about 6 to 8, thinly sliced
6 tablespoons flour
2 cups chicken broth
1 cup leftover or canned turkey gravy, or use more chicken broth
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper
1/4 teaspoon poultry seasoning
2 cups frozen mixed vegetables, thawed (carrots, peas, corn)
3 cups diced leftover cooked turkey
Topping:
1 large egg
1/2 milk
4 tablespoons melted butter
1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 tablespoon granulated sugar, optional
1/4 teaspoon salt
1 scant teaspoon poultry seasoning or crumbled rubbed sage
1 teaspoon dried parsley flakes, optional
Cranberry sauce, for serving
In a large saucepan, heat 4 tablespoons butter over medium-low heat until frothy; add celery and cook until celery is tender. Add green onions and cook 1 minute longer. Add 6 tablespoons flour, stirring until well blended and bubbly. Add chicken broth and turkey gravy; continue cooking, stirring, until thickened and bubbly. Add seasonings, thawed vegetables, and turkey; heat through. Pour into a buttered 9-inch square pan or 2-quart baking dish.
Heat oven to 400°.
Topping:
In a medium bowl, whisk 1 egg with the milk and melted butter. In another bowl, blend the 1 cup of flour with cornmeal, baking powder, salt, poultry seasoning, and parsley. With a wooden spoon, stir dry ingredients into the egg and milk mixture until well blended. Drop spoonfuls of the dough all over the hot filling. Bake for 30 to 35 minutes, or until topping is browned and filling is bubbly.
Serve with cranberry sauce on the side, if desired.
Serves 4 to 6.
