Turkey cobbler finishes off the leftovers
So you made the turkey and now you have more leftovers than you know what to do with. Here’s my answer. This comforting, old-fashioned, yet sophisticated version of pot pie includes a hefty sprinkling of mixed herbs and big chunks of turkey. A golden cobbler-style dough enriched with Parmesan crowns the top. It’s a great way to finish off the turkey without it tasting the least bit like your Thanksgiving dinner. You can also make this with chicken any time of year.
Reddish-orange chanterelles with their distinctive fruity, peppery, nutlike flavor add an elegant touch. Don’t worry if you can’t find them or they are too expensive; you can use cremini and shiitake for a flavorful substitute. Sometimes I add a few extra ounces of dried mushrooms to give the sauce an earthier flavor, an optional but tasty touch.
I like to prepare this when I want a dish that can be completely made ahead. It can be completed one day ahead through Step 7, covered well and refrigerated. Bring to room temperature before baking. To drink, try a rich, well-oaked Chardonnay, a Pinot Noir or a Merlot to accompany this one-dish main course.
Turkey Vegetable Cobbler
- 1 bag (10 ounces) frozen, defrosted pearl onions
- 3 medium-size carrots, peeled and cubed, or 10 ounces baby carrots
- 8 tablespoons (1 stick) unsalted butter, divided, plus more for greasing casserole
- 1 medium-size leek, white part only, cleaned and finely chopped
- 1 pound medium-size mushrooms, any combination of cremini, shiitake and chanterelles, cut into large dice
- 1/4 cup dried shiitake or chanterelle mushrooms, softened in boiling water for 20 minutes and drained, optional
- 1 cup frozen baby peas, thawed
- 1 1/2 pounds or 4 cups large chunks of cooked turkey breast
- 7 tablespoons all-purpose flour
- 2 cups turkey or chicken stock
- 1 cup half-and-half
- Salt and freshly ground white pepper, to taste
- 3 tablespoons finely chopped parsley
- 1 teaspoon finely chopped fresh thyme
- For the Cobbler Dough:
- 13/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup freshly grated parmesan cheese, divided
- 6 tablespoons unsalted butter, frozen and cut into small pieces
- 1/2 cup whipping cream
- 1 large egg, beaten
Place the defrosted onions in a large mixing bowl.
Immerse the carrots in a medium-size pan of boiling water and simmer for about 7 minutes or until crisp-tender. Remove, drain and add the carrots to the onions.
In a medium-size skillet over medium heat, melt 2 tablespoons of the butter, add the leeks, and saute for about 3 minutes. Add all the mushrooms and continue to saute for 3 more minutes. Add the leeks and mushrooms along with the cooking juices to the other vegetables in the bowl. Add the peas and turkey chunks to the vegetables and reserve.
Melt the remaining 6 tablespoons butter in a large saucepan over medium heat. Sprinkle in the flour and cook, stirring constantly, for 3 minutes. Slowly add the stock, half-and-half, salt and pepper, and whisk the sauce until it is thickened and smooth. Add the herbs and the turkey and vegetable mixture and mix well. Taste for seasoning.
Grease a deep 9- by 13-inch casserole dish with butter. Pour the cobbler mixture into the casserole dish.
To make the dough: Combine the flour, baking powder, salt and 3 tablespoons parmesan in a food processor fitted with the metal blade. Add the frozen butter and process with the metal blade until all the flour is incorporated. Add the cream while the motor is running and process until the dough forms a ball.
Roll out the dough to fit the top of the casserole or drop spoonfuls of dough on top of the turkey mixture, distributing the dough evenly. Brush with the beaten egg and sprinkle the remaining parmesan evenly over the top. Place the casserole on a baking sheet.
Heat the oven to 400 degrees. Bake the cobbler for 30 to 35 minutes or until the crust is browned, checking during the last few minutes to make sure it does not burn. Serve immediately.
Makes 6 servings.