Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Use your leftover turkey and veggies in this savory cobbler! With a tender, biscuit-like savory topping, this dish is a comforting, filling main dish that's perfect for a cool winter evening or any time!

Recipe Summary test

prep:
30 mins
cook:
1 hr
additional:
30 mins
total:
2 hrs
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Topping:

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish and line a sheet pan with aluminum foil.

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  • 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.

Nutrition Facts

508 calories; protein 12.4g; carbohydrates 31.1g; fat 37.9g; cholesterol 131mg; sodium 874.5mg. Full Nutrition
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Reviews (2)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/18/2020
This is a great way to use leftover chicken too. That’s what I had, chicken. I made it following the recipe exactly and it was perfect though pretty high in fat. I made it again and used half and half in the casserole and milk in the dumpling topping. The casserole wasn’t as nice and thick, and the topping was flat, though still tasty. I’ll need to adjust a bit to lower the fat, but this recipe is so good I’ll get many tries. Read More