Cranberry turkey cobbler

Reimagine holiday leftovers with this easy savory cobbler
Recipe and photo provided by Canola Eat Well
Cranberry turkey cobbler in an orange serving dish  being held by two hands with nail polish on it with a salad and cranberries on the side
6 servings / 45 minutes

Prep 20 min / Cook 25 min

Ingredients
  • 1 tsp (5 mL) canola oil
  • 1 celery stalk, diced
  • 1 small onion, diced
  • 2 tsp (10 mL) dried sage leaves
  • 1/4 tsp (1 mL) pepper
  • 4 cups (1 L) chopped cooked turkey
  • 1 cup (250 mL) cranberry sauce (homemade or store-bought)
  • 1/2 cup (125 mL) water or sodium reduced turkey or vegetable broth

Herb biscuit topping:

  • 1/2 cup (125 mL) whole wheat flour
  • 1/2 cup (125 mL) all-purpose flour
  • 2 tbsp (25 mL) grated Parmesan cheese
  • 2 tbsp (25 mL) chopped fresh parsley
  • 2 tsp (10 mL) baking powder
  • 1/2 tsp (2 mL) dried thyme leaves or Italian seasoning
  • 2/3 cup (150 mL) skim milk,
  • 2 tbsp (25 mL) canola oil
Directions
  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.
  3. Herb biscuit topping: 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.
  4. 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 info per serving (1 of 6)
  • Calories 290
  • Protein 34 g
  • Total fat 11 g
    • Saturated fat 2.5 g
    • Cholesterol 0 mg
  • Carbohydrates 37 g
    • Fibre 3 g
    • Sugars 14 g
    • Added sugars 0 g
  • Sodium 230 mg
  • Potassium 660 mg

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