Turkey Cobbler
Canadians celebrated Thanksgiving last week and for the first time ever, Mike and I stayed home with the kids; just the 4 of us. It was awesome but I still cooked a 12 pound turkey. Here is one of the ways I used up the leftovers 🙂
This was originally posted 18 October, 2016!
Turkey Cobbler
- Total Time: 50 minutes
- Yield: 6-8 1x
Description
Classic Turkey Cobbler, in a skillet. This is the perfect way to transform your leftover turkey!
Ingredients
½ tbsp (salted) butter
1 Medium onion, diced
227 g white button mushrooms, sliced
1 Large carrot, diced
1 Large celery stalk, diced
1 Head of broccoli, florets only
5–6 Sprigs fresh thyme
2 ½ Cups Sodium-reduced stock (I used beef because I prefer it)
½ Cup milk (Go with what you have on hand)
2 tbsp flour (white or whole wheat)
2 tsp salt, divided and plus more
1/2 tsp pepper, plus more
3 Cloves garlic, crushed
2 Cups diced cooked turkey
2 Cups whole wheat flour (plus extra for rolling out)
1 tbsp of baking powder
1/4 cup unsalted butter, diced finely
1 Cup buttermilk (I use 1%)
Instructions
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.
Meanwhile prepare the biscuits:
Combine the 2 cups of whole wheat flour, the baking powder and 1 tsp of the salt; mix well and then combine the butter.
Add the buttermilk to the bowl and mix with a spoon or your hands.
When the ingredients have come together pour out onto a floured surface and flatten with your hands. Then roll the dough with a rolling pin until the dough is about ½ an inch thick. Careful not to over mix the dough otherwise the baking powder will lose its magic touch.
Cut out your biscuits (I used a small glass); you may need to re-roll the dough a few times to get 11 to 12 biscuits.
Top the skillet with the biscuits and then transfer the pan to the oven and bake at 400 for 15 to 18 minutes; until the biscuits are cooked and golden.
Notes
- You can use cremini mushrooms in place of white button.
- You can use ½ tsp dried thyme in place of the fresh, just add it to the milk/stock mixture.
- You can go with cooked chicken in place of turkey.
- You can prepare the biscuits ahead of time if you prefer, just cover and refrigerate them.
- Prep Time: 10 Minutes
- Cook Time: 40 Minutes
- Category: Main
- Method: Skillet
- Cuisine: Canadian
| Servings | Prep Time |
| 6-8 | 10 minutes |
| Cook Time |
| 30 minutes |
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Canadians celebrated Thanksgiving last week and for the first time ever, Mike and I stayed home with the kids; just the 4 of us. It was awesome but I still cooked a 12 pound turkey. Here is one of the ways I used up the leftovers J
|
- 1/2 tbsp butter (salted)
- 1 Medium onion, , diced
- 227 g white button mushrooms , sliced
- 1 Large carrot , diced
- 1 Large Celery stalk, , diced
- 1 Head broccoli , florets only
- 5-6 sprigs fresh thyme
- 2 1/2 Cups sodium-reduced stock (I used beef because I prefer it)
- 1/2 cup milk (Go with what you have on hand)
- 2 tbsp flour (white or whole wheat)
- 2 tsp salt , divided and plus more
- 1/2 tsp pepper , plus more
- 3 Cloves garlic , crushed
- 2 Cups diced cooked turkey
- 2 Cups whole wheat flour (plus extra for rolling out)
- 1 tbsp baking powder
- 1/4 Cup (unsalted) butter , diced finely
- 1 Cup buttermilk (I use 1%)
- Head 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.
- Meanwhile prepare the biscuits:
- Combine the 2 cups of whole wheat flour, the baking powder and 1 tsp of the salt; mix well and then combine the butter.
- Add the buttermilk to the bowl and mix with a spoon or your hands.
- When the ingredients have come together pour out onto a floured surface and flatten with your hands. Then roll the dough with a rolling pin until the dough is about ½ an inch thick. Careful not to over mix the dough otherwise the baking powder will lose its magic touch.
- Cut out your biscuits (I used a small glass); you may need to re-roll the dough a few times to get 11 to 12 biscuits.
- Top the skillet with the biscuits and then transfer the pan to the oven and bake at 400 for 15 to 18 minutes; until the biscuits are cooked and golden.
- You can use cremini mushrooms in place of white button.
- You can use ½ tsp dried thyme in place of the fresh, just add it to the milk/stock mixture.
- You can go with cooked chicken in place of turkey.
- You can prepare the biscuits ahead of time if you prefer, just cover and refrigerate them.
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