Use your leftover turkey and veggies in this savory cobbler With a tender biscuitlike savory topping this dish is a comforting filling main dish thats perfect for a cool winter evening or any time
Prep Time
30 mins
Dificult
Medium
Servings
2 hrs
Ingredients
Instructions
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.
