Time 20m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 450°F In a 3-quart saucepan combine gravy, turkey, peas, mushrooms, chopped dried tomato, water, 1 tablespoon of the parsley and 1/2 teaspoon of the poultry seasoning. Stir occasionally over medium low heat until mixture comes to a boil. Meanwhile, in bowl combine the baking mix, the remaining parsley and poultry seasoning, the pepper and milk. Mix just to blend thoroughly. Pour turkey mixture into shallow 2-quart casserole or 9-inch square baking dish. Top it with baking mix mixture, dropping with tablespoon in six equal mounds. Place on baking sheet and bake about 20 minutes until turkey mixture is bubbly and topping is golden brown. Enjoy! Makes 6 servings.
Time 45m Yield 1 cobbler, 12 serving(s) Number Of Ingredients 6 Steps:
Melt butter in 9x13 baking dish. Mix in flour, milk, sugar, and baking powder. Dollop pie filling on top. Bake at 350 degrees for 30 minutes or until brown.
Time 1h Yield 6-8 servings. Number Of Ingredients 15 Steps:
In a bowl, combine the flour and salt; cut in shortening until crumbly. Fold in cheese. Gradually add milk, tossing with a fork until dough forms a ball. Roll out pastry to fit a 9-in. pie plate. , Transfer pastry to pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°. , In a bowl, combine the turkey, pineapple, walnuts, onion and celery. Combine sour cream and mayonnaise; fold into turkey mixture. Spoon into crust. Sprinkle with cheese and olives if desired. Bake, uncovered, for 25-30 minutes or until heated through.
Time 1h15m Yield 6 to 8 servings Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees F. Prepare the rice according to package instructions and set aside. Saute onions, peppers, and mushrooms in oil and set aside. Combine all ingredients except 1 cup of cheese and pie crust, into large bowl and mix well. Pour into greased 9-inch glass pie plate. Top with remaining 1 cup cheese and set aside. Roll out pie crust, cut into 1/2-inch wide strips and cover dish in lattice design, then brush dough lightly with egg. Place in 350 degree F oven for 30 minutes, when top is golden brown, remove, let cool, and enjoy. This dish is an excellent way to use holiday turkey leftovers, plus it freezes well.
More about “gobbler cobbler recipes”
Time 2h Yield 8 Number Of Ingredients 19 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish and line a sheet pan with aluminum foil. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a plate and set aside, reserving drippings in the skillet. Melt sausage drippings and 3 tablespoons butter together in the skillet over medium heat. Add onion and mushrooms; cook until soft, stirring occasionally, 4 to 5 minutes. Stir in 1/4 cup flour and cook for 2 minutes; mixture will thicken as flour cooks. Stir in chicken broth and continue to cook and stir until flour lumps dissolve and mixture begins to bubble, about 1 minute. Remove from heat and add sage. Season with salt and pepper. Stir heavy cream into the mixture and add reserved sausage, turkey, and mixed vegetables. Adjust seasoning if necessary and pour into the prepared baking dish. Combine flour, baking powder, and salt in a large bowl for topping. Stir in 1 cup heavy cream at first; gradually add remaining cream to form a wet, sticky dough. Drop large tablespoon-sized dough balls on top of the meat and vegetable mixture, evenly spacing 15 to 16 balls in total. Combine melted butter, parsley, chives, and garlic powder in a small bowl. Brush mixture lightly over each dough ball. Place the baking dish onto the prepared sheet pan. Bake in the preheated oven until bubbly and topping is browned, about 45 minutes. Remove from the oven and let cool on a wire rack for about 30 minutes before serving.
