Gobbler Cobbler Pie Recipes

GOBBLER COBBLER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish and line a sheet pan with aluminum foil.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a plate and set aside, reserving drippings in the skillet.
• Melt sausage drippings and 3 tablespoons butter together in the skillet over medium heat. Add onion and mushrooms; cook until soft, stirring occasionally, 4 to 5 minutes. Stir in 1/4 cup flour and cook for 2 minutes; mixture will thicken as flour cooks. Stir in chicken broth and continue to cook and stir until flour lumps dissolve and mixture begins to bubble, about 1 minute. Remove from heat and add sage. Season with salt and pepper.
• Stir heavy cream into the mixture and add reserved sausage, turkey, and mixed vegetables. Adjust seasoning if necessary and pour into the prepared baking dish.
• Combine flour, baking powder, and salt in a large bowl for topping. Stir in 1 cup heavy cream at first; gradually add remaining cream to form a wet, sticky dough.
• Drop large tablespoon-sized dough balls on top of the meat and vegetable mixture, evenly spacing 15 to 16 balls in total.
• Combine melted butter, parsley, chives, and garlic powder in a small bowl. Brush mixture lightly over each dough ball. Place the baking dish onto the prepared sheet pan.
• Bake in the preheated oven until bubbly and topping is browned, about 45 minutes.
• Remove from the oven and let cool on a wire rack for about 30 minutes before serving.

PECAN PIE COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour 1/2 cup melted butter into a 9x13-inch baking pan.
• Combine 1 cup sugar, milk, and flour in a bowl. Pour mixture into the baking pan with the melted butter.
• Combine pecans, eggs, 2/3 cup sugar, molasses, corn syrup, 1/3 cup butter, and vanilla extract in a bowl and pour into the baking pan over the flour mixture.
• Bake in the preheated oven until set, 35 to 40 minutes. Serve warm.

PECAN PIE COBBLER

Steps:

• Preheat oven to 350°. Place butter in a 13x9-in. baking pan; heat pan until butter is melted, 3-5 minutes. Meanwhile, combine the flour, sugar, baking powder and salt. Stir in milk and vanilla until combined., Remove baking pan from oven; add batter. Sprinkle with pecans, brown sugar and toffee bits. Slowly pour boiling water over top (do not stir). Bake, uncovered, until golden brown, 30-35 minutes. Cool on wire rack for 30 minutes (cobbler will thicken upon cooling). Serve warm, with ice cream if desired.

GOBBLER COBBLER

Steps:

• In a bowl, combine the flour and salt; cut in shortening until crumbly. Fold in cheese. Gradually add milk, tossing with a fork until dough forms a ball. Roll out pastry to fit a 9-in. pie plate. , Transfer pastry to pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°. , In a bowl, combine the turkey, pineapple, walnuts, onion and celery. Combine sour cream and mayonnaise; fold into turkey mixture. Spoon into crust. Sprinkle with cheese and olives if desired. Bake, uncovered, for 25-30 minutes or until heated through.

PEACH COBBLER PIE

Steps:

• For the pie filling: Preheat the oven to 350 degrees F. Fit the pie crust into a 9-inch deep-dish pie plate, place a piece of parchment paper on top and fill with pie weights or dried beans.
• Parbake the pie crust for 5 minutes, remove from the oven and cool.
• Combine the peaches, cornstarch, brown sugar, granulated sugar, lemon juice, cinnamon, nutmeg and salt in a large bowl and toss to mix well. Transfer the peach mixture to the pie crust.
• For the cobbler topping: In a food processor, combine the flour, butter, baking powder, baking soda, salt and 1 tablespoon of the granulated sugar, Pulse until the mixture is grainy with pea-size chunks of butter, about 30 seconds. Do not over process or the topping will become runny. Add the buttermilk and pulse 2 to 3 more times to combine.
• Dot the topping over the top of the pie filling. Do not make the dots too big or they will not cook through. Sprinkle the remaining 1 tablespoon sugar over the top.
• Bake the pie until the edges of the crust are golden brown, the cobbler topping is cooked through and the fruit is tender, 40 to 50 minutes. If the pie crust browns before the cobbler topping is cooked through, cover the edges with foil and continue baking.

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.

GOBBLER'S PIE

Steps:

• Place potatoes in saucepan with enough water to cover. Bring to a boil, and cook for twenty minutes.
• Preheat oven to 375°F.
• Heat olive oil in large skillet over medium heat.
• Add onions and turkey to skillet, breaking up turkey with spoon.
• As turkey begins to release juices, add cranberries and bullion. Break up bullion with spoon if necessary.
• Cook turkey until browned and cooked through.
• Add parsley, sage, rosemary, and thyme to skillet, stir, and remove from heat.
• Drain potatoes.
• Add milk and cream cheese to pan, mashing and mixing thoroughly.
• Divide turkey mixture evenly between two pie pans, or place all in large casserole dish.
• Divide potatoes evenly over pans or place over dish, using a fork to distribute evenly over pans/dish.
• Bake for fifteen minutes and serve hot.