Cranberry Turkey Cobbler

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)
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.