Cranberry Turkey Cobbler

Cranberry Turkey Cobbler

Reimagine holiday leftovers with this easy savoury cobbler.  Makes for a perfect brunch, lunch, or dinner. This recipe has been reviewed by Heart and Stroke Foundation Registered Dietitians. Recipe courtesy of Professional Home Economist and Cookbook Author, Emily Richards.  

6 people
  • Ingredients

    Turkey Leftovers:

    1 tsp canola oil (5 mL)

    1 celery stalk, diced (1)

    1 small onion, diced (1)

    2 tsp dried sage leaves (10 mL)

    1/4 tsp pepper (1 mL)

    4 cups chopped cooked turkey (1 L)

    1 cup cranberry sauce (homemade or store-bought) (250 mL)

    1/2 cup water or sodium reduced turkey or vegetable broth (125 mL)

    Herb Biscuit Topping:

    1/2 cup whole wheat flour (125 mL)

    1/2 cup all-purpose flour (125 mL)

    2 Tbsp grated Parmesan cheese (30 mL)

    2 Tbsp chopped fresh parsley (30 mL)

    2 tsp baking powder (10 mL)

    1/2 tsp dried thyme leaves or Italian seasoning (2 mL)

    2/3 cup skim milk (150 mL)

    2 Tbsp canola oil (30 mL)

  • Directions

    Turkey Leftovers:

    1. In a small skillet, heat oil over medium heat; cook celery, onion, sage and pepper for about 5 minutes or until softened.  Scrape into a bowl and stir in turkey, cranberry sauce and water until combined.
    2. Spoon mixture into a sprayed 8-inch (20 cm) square baking dish; set aside.

    Herb Biscuit Topping:

    1. In a bowl, whisk together the 2 types of flour, cheese, parsley, baking powder and thyme leaves. In a small bowl, whisk together milk and oil; stir into flour mixture until combined. Using a spoon dollop 6 spoonsful of the dough on top of turkey mixture and spread slightly.
    2. Bake in preheated 375 °F (190 °C) oven for about 20 minutes or until top is golden and filling is bubbly. Let cool slightly before serving.

    Tip: No leftover turkey?  Substitute leftover roast chicken.

Nutritional Analysis

Total Fat
11 g
Saturated Fat
2.5 g
72 mg
230 mg
37 g
3 g
14 g
34 g
660 mg

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