Gobblers Pie Recipes

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 CAKES

Steps:

• In a large bowl, mix egg, stuffing, turkey, cranberries and mayonnaise. Shape into eight 1/2-in.-thick patties. Coat with crushed cornflakes., In a large skillet, heat oil over medium heat. Add patties in batches; cook 3-4 minutes on each side or until golden brown. Serve warm, with cranberry sauce and gravy if desired.

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.

GOBBLER COBBLER PIE

Steps:

• Preheat oven to 350 degrees F.
• Prepare the rice according to package instructions and set aside. Saute onions, peppers, and mushrooms in oil and set aside.
• Combine all ingredients except 1 cup of cheese and pie crust, into large bowl and mix well. Pour into greased 9-inch glass pie plate. Top with remaining 1 cup cheese and set aside.
• Roll out pie crust, cut into 1/2-inch wide strips and cover dish in lattice design, then brush dough lightly with egg.
• Place in 350 degree F oven for 30 minutes, when top is golden brown, remove, let cool, and enjoy.
• This dish is an excellent way to use holiday turkey leftovers, plus it freezes well.

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.

MELT IN YOUR MOUTH PIE/COBBLER CRUST

Steps:

• Cut the Crisco into the flour and salt. Don't overwork. This should be very rough consistency.
• Beat the egg; add vinegar and water.
• Sprinkle the water mixture over the flour.
• Toss with a fork until coarsley mixed.
• Divide dough in half for two pie crusts. Shape into balls and chill 15 minutes.
• Roll on floured surface.
• Balls of dough may be combined for a large cobbler crust.
• Follow baking instructions for your pie or cobbler.

GOBBLER COBBLER

Steps:

• Pastry: Combine flour and salt; cut in shortening. Add milk; blend in cheese and mix lightly. Roll out on floured board, place Pastry in 9-inch pie pan and prick with a fork. Bake at 425° for 12-15 minutes or until lightly browned. Filling: Combine turkey, pineapple, nuts, celery, and onion and mix well. In a separate bowl mix sour cream and mayonnaise. Add just enough sour cream mixture to the turkey mixture to moisten it. Pour turkey mixture into the pie shell, top with remaining sour cream mixture. Garnish with cheese and olives and bake 20 minutes at 350°.

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.