Dinner
Cranberry Turkey Cobbler
Reimagine holiday leftovers with this easy savoury cobbler. Makes for a perfect brunch, lunch, or dinner. This recipe has been reviewed by Heart and Stroke Foundation Registered Dietitians. Recipe courtesy of Professional Home Economist and Cookbook Author, Emily Richards.
Updated
Ingredients
Turkey Leftovers
- 1 tsp canola oil (5 mL)
- 1 celery stalk, diced
- 1 small onion, diced
- 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)
Directions
Turkey Leftovers
- 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.
- Spoon mixture into a sprayed 8-inch (20 cm) square baking dish; set aside.
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.
- 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 Analysis
| Calories | 290 |
|---|---|
| Total Fat | 11 g |
| Saturated Fat | 2.5 g |
| Cholesterol | 72 mg |
| Sodium | 230 mg |
| Carbohydrates | 37 g |
| Fiber | 3 g |
| Sugar | 14 g |
| Protein | 34 g |
| Potassium | 660 mg |
