Comforting Turkey Cobbler Recipes

TURKEY COBBLER

Steps:

• Heat a very large oven-safe skillet over medium-high heat and add the butter, when it's melted add in the onion, mushrooms, carrot, celery, broccoli and fresh thyme; season with salt and pepper.
• Sauté until the veggies are soft and have given off their liquid (about 10 minutes).
• Meanwhile, whisk together the stock, milk, 2 tbsp of flour, 1 tsp of the salt and ½ tsp pepper; set aside.
• Add the garlic to the pan once the veggies are cooked, sauté for about 30 seconds, careful to not let it burn.
• Add in the stock mixture and gently scrape the bottom of the pan to release any flavours that may be trapped there (deglazing).
• Drop the heat on the pan to medium and let the sauce thicken (about 3-4 minutes).
• Stir in the turkey and then turn off the heat.

COMFORTING TURKEY COBBLER

Steps:

• Melt 1 tablespoon butter in a saucepan over medium heat. Whisk in 1 tablespoon flour to create a paste. Slowly add in water, stirring to incorporate. Stir in 1/2 cup milk and garlic base until mixture begins to bubble. Add turkey, carrots, celery, and onion and heat until warm, about 5 minutes. Mix in oregano, thyme, parsley, salt, and pepper. Remove from the heat and set aside.
• Preheat the oven to 375 degrees F (190 degrees C). Spray an 8x6-inch casserole dish with cooking spray.
• Whisk together 1 cup flour, baking powder, and salt for cobbler topping in a bowl. Cut in 3 tablespoons butter until the mixture resembles coarse meal. Gradually stir in 1/2 cup milk until dough pulls away from the side of the bowl.
• Pour turkey filling into the prepared casserole dish. Drop cobbler topping on top and sprinkle with Italian seasoning and garlic granules.
• Bake in the preheated oven until cobbler topping is golden brown, about 25 minutes.

SMOKED TURKEY COBBLER

Steps:

• Heat oven to 450°F. Line a baking sheet with parchment. Whisk 1 1/3 cups flour, polenta, sugar, baking powder, and 1/2 teaspoon salt together in a large bowl. Cut 4 tablespoons butter into small pieces and blend into dry ingredients with a pastry blender until mixture resembles a coarse meal.
• Toss in 1/2 cup corn and green onions. Gently stir in the buttermilk until just combined. Drop 1/4 cupfuls batter, 2 inches apart, onto the prepared baking sheet. Brush the tops with 1 tablespoon melted butter and bake until pale blond, about 12 minutes; set aside. Reduce oven temperature to 425°F.
• Heat a large saucepan to medium-high heat. Melt 2 tablespoons butter and add the remaining 1/2 cup corn, green beans, peppers, and adobo sauce and cook until the vegetables are tender. Melt remaining 3 tablespoons butter in a medium skillet over medium heat. Stir in remaining 1/3 cup flour and cook, while stirring, for 1 minute. Whisk in broth, milk, and remaining 1 1/2 teaspoons salt.
• Bring to a simmer while whisking and cook until smooth and thickened. Pour mixture over vegetables and add turkey. Stir to combine. Pour filling into a 2 1/2-quart casserole dish and top with reserved biscuits. Bake until bubbly and biscuits are golden brown, about 30 minutes.

COMFORTING TURKEY COBBLER

Steps:

• Melt 1 tablespoon butter in a saucepan over medium heat. Whisk in 1 tablespoon flour to create a paste. Slowly add in water, stirring to incorporate. Stir in 1/2 cup milk and garlic base until mixture begins to bubble. Add turkey, carrots, celery, and onion and heat until warm, about 5 minutes. Mix in oregano, thyme, parsley, salt, and pepper. Remove from the heat and set aside.
• Preheat the oven to 375 degrees F (190 degrees C). Spray an 8x6-inch casserole dish with cooking spray.
• Whisk together 1 cup flour, baking powder, and salt for cobbler topping in a bowl. Cut in 3 tablespoons butter until the mixture resembles coarse meal. Gradually stir in 1/2 cup milk until dough pulls away from the side of the bowl.
• Pour turkey filling into the prepared casserole dish. Drop cobbler topping on top and sprinkle with Italian seasoning and garlic granules.
• Bake in the preheated oven until cobbler topping is golden brown, about 25 minutes.

COMFORTING TURKEY COBBLER

Steps:

• Melt 1 tablespoon butter in a saucepan over medium heat. Whisk in 1 tablespoon flour to create a paste. Slowly add in water, stirring to incorporate. Stir in 1/2 cup milk and garlic base until mixture begins to bubble. Add turkey, carrots, celery, and onion and heat until warm, about 5 minutes. Mix in oregano, thyme, parsley, salt, and pepper. Remove from the heat and set aside.
• Preheat the oven to 375 degrees F (190 degrees C). Spray an 8x6-inch casserole dish with cooking spray.
• Whisk together 1 cup flour, baking powder, and salt for cobbler topping in a bowl. Cut in 3 tablespoons butter until the mixture resembles coarse meal. Gradually stir in 1/2 cup milk until dough pulls away from the side of the bowl.
• Pour turkey filling into the prepared casserole dish. Drop cobbler topping on top and sprinkle with Italian seasoning and garlic granules.
• Bake in the preheated oven until cobbler topping is golden brown, about 25 minutes.

COMFORTING TURKEY COBBLER

Steps:

• Melt 1 tablespoon butter in a saucepan over medium heat. Whisk in 1 tablespoon flour to create a paste. Slowly add in water, stirring to incorporate. Stir in 1/2 cup milk and garlic base until mixture begins to bubble. Add turkey, carrots, celery, and onion and heat until warm, about 5 minutes. Mix in oregano, thyme, parsley, salt, and pepper. Remove from the heat and set aside.
• Preheat the oven to 375 degrees F (190 degrees C). Spray an 8x6-inch casserole dish with cooking spray.
• Whisk together 1 cup flour, baking powder, and salt for cobbler topping in a bowl. Cut in 3 tablespoons butter until the mixture resembles coarse meal. Gradually stir in 1/2 cup milk until dough pulls away from the side of the bowl.
• Pour turkey filling into the prepared casserole dish. Drop cobbler topping on top and sprinkle with Italian seasoning and garlic granules.
• Bake in the preheated oven until cobbler topping is golden brown, about 25 minutes.

COMFORTING PEACH COBBLERS

Steps:

• Divide the peaches between two 8-oz. ramekins or custard cups coated with cooking spray. In a bowl, combine the sugar, flour, egg and shortening. Spread over bread; place over peaches. Sprinkle with cinnamon. Bake at 350° for 25-30 minutes or until golden brown. Serve warm.

COMFORTING TURKEY COBBLER

Steps:

• Melt 1 tablespoon butter in a saucepan over medium heat. Whisk in 1 tablespoon flour to create a paste. Slowly add in water, stirring to incorporate. Stir in 1/2 cup milk and garlic base until mixture begins to bubble. Add turkey, carrots, celery, and onion and heat until warm, about 5 minutes. Mix in oregano, thyme, parsley, salt, and pepper. Remove from the heat and set aside.
• Preheat the oven to 375 degrees F (190 degrees C). Spray an 8x6-inch casserole dish with cooking spray.
• Whisk together 1 cup flour, baking powder, and salt for cobbler topping in a bowl. Cut in 3 tablespoons butter until the mixture resembles coarse meal. Gradually stir in 1/2 cup milk until dough pulls away from the side of the bowl.
• Pour turkey filling into the prepared casserole dish. Drop cobbler topping on top and sprinkle with Italian seasoning and garlic granules.
• Bake in the preheated oven until cobbler topping is golden brown, about 25 minutes.

GOBBLER COBBLER

Steps:

• Preheat oven to 450°F
• In a 3-quart saucepan combine gravy, turkey, peas, mushrooms, chopped dried tomato, water, 1 tablespoon of the parsley and 1/2 teaspoon of the poultry seasoning. Stir occasionally over medium low heat until mixture comes to a boil.
• Meanwhile, in bowl combine the baking mix, the remaining parsley and poultry seasoning, the pepper and milk. Mix just to blend thoroughly.
• Pour turkey mixture into shallow 2-quart casserole or 9-inch square baking dish. Top it with baking mix mixture, dropping with tablespoon in six equal mounds. Place on baking sheet and bake about 20 minutes until turkey mixture is bubbly and topping is golden brown. Enjoy!
• Makes 6 servings.