Turkey Cobbler With Your Favorite Homemade

With all the leftover antipasto we had, I decided to make a turkey  antipasto salad. Who says salami doesn’t go well with turkey? Eating a big salad tonight was very refreshing after the mounds of stuffing, mashed potatoes and gravy I ate yesterday. The pie and cheesecake didn’t help either. This salad was not low calorie as it contained provolone cheese, pepperoni and salami. But it felt good to eat a bunch of greens with an oil and vinegar dressing. Chopping everything up in bite size pieces made it very easy to eat.

This savory "Gobbler" cobbler is yet another great way to enjoy leftover turkey. Serve this cobbler with cranberry sauce on the side and a tossed green salad or fresh sliced tomatoes, if desired. If you're short on time, top the filling with your favorite homemade or refrigerated biscuits just before baking.

Ingredients:

• 4 tablespoons butter
• 2 ribs celery, sliced
• 1 bunch green onions, about 6 to 8, thinly sliced
• 6 tablespoons flour
• 2 cups chicken broth
• 1 cup leftover or canned turkey gravy, or use more chicken broth
• 1/2 teaspoon salt, or to taste
• 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon poultry seasoning
• 2 cups frozen mixed vegetables, thawed
• 3 cups diced leftover cooked turkey
• -
• Topping:
• 1 large egg
• 1/2 milk
• 4 tablespoons melted butter
• 1 cup all-purpose flour
• 1 cup cornmeal
• 2 teaspoons baking powder
• 1 tablespoon granulated sugar, optional
• 1/4 teaspoon salt
• 1 scant teaspoon poultry seasoning or crumbled rubbed sage
• 1 teaspoon dried parsley flakes, optional
• -
• cranberry sauce, optional

Preparation:

In a large saucepan, heat 4 tablespoons butter over medium-low heat until frothy; add celery and cook until celery is tender. Add green onions and cook 1 minute longer. Add 6 tablespoons flour, stirring until well blended and bubbly. Add chicken broth and turkey gravy; continue cooking, stirring, until thickened and bubbly. Add seasonings, thawed vegetables, and turkey; heat through. Pour into a buttered 9-inch square pan or 2-quart baking dish. Heat oven to 400°.

Topping:

In a medium bowl, whisk 1 egg with the milk and melted butter. In another bowl, blend the 1 cup of flour with cornmeal, baking powder, salt, poultry seasoning, and parsley. With a wooden spoon, stir dry ingredients into the egg and milk mixture until well blended. Drop spoonfuls of the dough all over the hot filling. Bake for 30 to 35 minutes, or until topping is browned and filling is bubbly.
Serve with cranberry sauce on the side, if desired. Serves 4 to 6.