Turkey Cobbler is a traditional British recipe for a classic cobbler of left-over Christmas turkey in a chicken stock and milk base that's topped with a scone-type crust before baking. The full recipe is presented here and I hope you enjoy this classic British version of: Turkey Cobbler.
Here is an interesting twist on the traditional meat-based cobbler (yes, not all cobblers are made with fruit!) that you can make with left-over cooked turkey (it is excellent for that left-over Christmas or Thanksgiving bird). Or even Easter if you were part of my family.
65g (5 tbsp) butter
1 medium onion, peeled and chopped
50g (1/4 cup) plain flour
600ml (2 1/2 cups) chicken stock
300ml (1 1/4 cups) milk
1 tbsp fresh parsley, chopped
175g (6 oz) carrots, cooked and cut into thin strips
175g (6 oz) peas, cooked
sea salt and freshly-ground black pepper, to taste
2 tsp baking powder
1/2 tsp sea salt
50g (1 1/2 oz) butter
150ml (3/4 cup) milk
Melt 15g of the butter in a heavy-based pan, add the onion and fry for about 5 minutes, or until soft and translucent but not coloured then remove with a slotted spoon and set aside. Add the remaining 50g butter and when melted scatter over the flour and stir to form a smooth roux.
Take off the heat and gradually whisk in the chicken stock and milk until smooth. Place over medium heat and gradually bring to a boil, stirring constantly. Reduce to a simmer and cook for several minutes until thickened then stir in the parsley, carrots, peas and turkey pieces. Adjust he seasonings to taste then pour into a large gratin or baking dish.
Now prepare the cobbler topping. Sift together the flour, baking powder and salt into a large bowl. Dice the butter, add to the four mix and rub in with your fingertips until the mixture resembles fine crumbs. Form a well in the centre, add the milk and mix together until you have a soft dough. Turn onto a floured work surface and knead gently then roll the dough out until it's just large enough to sit inside the top of the dish.
Trim the dough neatly and use to cover the top of the baking dish. Brush lightly with milk then score in a lattice patter. Transfer to an oven pre-heated to 200ºC (400ºF) and bake for about 35 minutes, or until it's a light golden brown on top.
Serve hot.
Because of the cobbler topping, this is a complete meal. However, if you wish you can accompany with rice or mash. As well as turkey I have successfully made this dish with leftover chicken, pork and veal. If you are roasting whole fish (salmon and white fish in particular) you can even make this with the leftover fish, just add a little dill and lemon juice to the sauce to balance the flavours.
Here is an interesting twist on the traditional meat-based cobbler (yes, not all cobblers are made with fruit!) that you can make with left-over cooked turkey (it is excellent for that left-over Christmas or Thanksgiving bird). Or even Easter if you were part of my family.
Turkey Cobbler Recipe
Ingredients:
For the Filling:
1.5kg (3 lbs) left-over cooked turkey meat65g (5 tbsp) butter
1 medium onion, peeled and chopped
50g (1/4 cup) plain flour
600ml (2 1/2 cups) chicken stock
300ml (1 1/4 cups) milk
1 tbsp fresh parsley, chopped
175g (6 oz) carrots, cooked and cut into thin strips
175g (6 oz) peas, cooked
sea salt and freshly-ground black pepper, to taste
For the Cobbler Topping:
225g (1 4/5 cups) plain flour2 tsp baking powder
1/2 tsp sea salt
50g (1 1/2 oz) butter
150ml (3/4 cup) milk
Method:
Remove any skin and bones from the turkey then cut the meat into bite-sized chunks.Melt 15g of the butter in a heavy-based pan, add the onion and fry for about 5 minutes, or until soft and translucent but not coloured then remove with a slotted spoon and set aside. Add the remaining 50g butter and when melted scatter over the flour and stir to form a smooth roux.
Take off the heat and gradually whisk in the chicken stock and milk until smooth. Place over medium heat and gradually bring to a boil, stirring constantly. Reduce to a simmer and cook for several minutes until thickened then stir in the parsley, carrots, peas and turkey pieces. Adjust he seasonings to taste then pour into a large gratin or baking dish.
Now prepare the cobbler topping. Sift together the flour, baking powder and salt into a large bowl. Dice the butter, add to the four mix and rub in with your fingertips until the mixture resembles fine crumbs. Form a well in the centre, add the milk and mix together until you have a soft dough. Turn onto a floured work surface and knead gently then roll the dough out until it's just large enough to sit inside the top of the dish.
Trim the dough neatly and use to cover the top of the baking dish. Brush lightly with milk then score in a lattice patter. Transfer to an oven pre-heated to 200ºC (400ºF) and bake for about 35 minutes, or until it's a light golden brown on top.
Serve hot.
british, leftovers, turkey, cobbler, vegetables, thanksgiving, christmas, easter
Meat
Britain
Turkey Cobbler
https://fabulousfusionfood.blogspot.com/2019/04/turkey-cobbler-recipe.html
Turkey Cobbler. This is a modern British recipe that makes the most of leftover Thanksgiving or Christmas turkey by preparing the meat with vegetables in a milk and chicken stock sauce that's topped with flour cobblers before being finished in the oven. A great dish that makes the most of leftovers.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZNOYsRIHdKe5bfaXqhMJcm45AaL5e1xA8Qe8X8oO43FkhQpzoqoxHAgA7cQoFSbgiYPdtpO9u7I_fo1FyOR2ucoscc8kY6KNCbS3KRq4dYNhArGZkJhzL7rQy-59QC0_MqFpM45m4HM0/s1600/turkey-cobbler.png
2019-04-11
Yield: 6
Turkey Cobbler
Turkey Cobbler. This is a modern British recipe that makes the most of leftover Thanksgiving or Christmas turkey by preparing the meat with vegetables in a milk and chicken stock sauce that's topped with flour cobblers before being finished in the oven. A great dish that makes the most of leftovers.
prep time: 10 mins
cook time: 50 mins
total time: 60 mins
Ingredients:
- 1.5kg (3 lbs) left-over cooked turkey meat
- 65g (5 tbsp) butter
- 1 medium onion, peeled and chopped
- 50g (1/4 cup) plain flour
- 600ml (2 1/2 cups) chicken stock
- 300ml (1 1/4 cups) milk
- 1 tbsp fresh parsley, chopped
- 175g (6 oz) carrots, cooked and cut into thin strips
- 175g (6 oz) peas, cooked
- sea salt and freshly-ground black pepper, to taste
- 225g (1 4/5 cups) plain flour
- 2 tsp baking powder
- 1/2 tsp sea salt
- 50g (1 1/2 oz) butter
- 150ml (3/4 cup) milk
For the Filling:
For the Filling:
Method:
- Remove any skin and bones from the turkey then cut the meat into bite-sized chunks.
- Melt 15g of the butter in a heavy-based pan, add the onion and fry for about 5 minutes, or until soft and translucent but not coloured then remove with a slotted spoon and set aside. Add the remaining 50g butter and when melted scatter over the flour and stir to form a smooth roux.
- Take off the heat and gradually whisk in the chicken stock and milk until smooth. Place over medium heat and gradually bring to a boil, stirring constantly. Reduce to a simmer and cook for several minutes until thickened then stir in the parsley, carrots, peas and turkey pieces. Adjust he seasonings to taste then pour into a large gratin or baking dish.
- Now prepare the cobbler topping. Sift together the flour, baking powder and salt into a large bowl. Dice the butter, add to the four mix and rub in with your fingertips until the mixture resembles fine crumbs. Form a well in the centre, add the milk and mix together until you have a soft dough. Turn onto a floured work surface and knead gently then roll the dough out until it's just large enough to sit inside the top of the dish.
- Trim the dough neatly and use to cover the top of the baking dish. Brush lightly with milk then score in a lattice patter. Transfer to an oven pre-heated to 200ºC (400ºF) and bake for about 35 minutes, or until it's a light golden brown on top.
- Serve hot.
© Dyfed Lloyd Evans
Because of the cobbler topping, this is a complete meal. However, if you wish you can accompany with rice or mash. As well as turkey I have successfully made this dish with leftover chicken, pork and veal. If you are roasting whole fish (salmon and white fish in particular) you can even make this with the leftover fish, just add a little dill and lemon juice to the sauce to balance the flavours.
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