Cranberry turkey cobbler

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