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.
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Here is an interesting twist on the cobbler that you can make with left=over cooked turkey (it is excellent for that left-over Christmas or Thanksgiving bird).
Ingredients:
1.5kg left-over cooked turkey meat
65g butter
1 medium onion, peeled and chopped
50g plain flour
600ml chicken stock
300ml milk
1 tbsp fresh parsley, chopped
175g carrots, cooked and cut into thin strips
175g peas, cooked
salt and freshly-ground black pepper, to taste
For the Cobbler Topping:
225g plain flour
2 tsp baking powder
1/2 tsp salt
50g butter
150ml 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 200°C and bake for about 35 minutes, or until it's a light golden brown on top.
