Turkey Cobbler from Leftovers

Step 1

Make the cobbler topping. Milk all dry ingredients in a small bowl and mix. Add the chopped butter and mix into the flour with your hand, scrunching the mixture between your hand until there’s lots of little pieces, the butter is squished into the flour, and there’s not much dry flour left in bowl. Add the milk and work it in until a shaggy dough has formed, then move bowl to fridge.

Step 2

Preheat oven to 400℉ and make the filling. In a large cast iron pan, add butter and onion and sauté over medium to medium-low heat until onions are translucent. Add the carrots, celery and sage and allow to cook for a few minutes, stirring occasionally. Add the chopped garlic and stir. Add the flour, onion powder, mustard, and Worcestershire sauce. Give it a stir until everything is coated.

Step 3

Add the broth and bring to an active simmer. Season with salt. Add the shredded chicken and simmer for several minutes, stirring frequently, allowing the broth to reduce a bit and thicken. Add more broth if necessary. Remove the topping from fridge and take small chunks of it and spread evenly overtop the turkey filling. Cover the entire surface, then bake for 35 minutes until filling is bubbling and cobbler topping is golden brown. Serve immediately.

Tip

Use turkey bones and carcass from leftover turkey to make turkey stock and grab from this stock that’s been simmering on the stove to make your turkey cobbler.