Dinner

Cranberry Turkey Cobbler

Reimagine holiday leftovers with this easy savoury cobbler. Makes for a perfect brunch, lunch, or dinner.

Prep Time

Servings

Turkey Leftovers

1 tsp canola oil (5 mL)

1 celery stalk, diced (1)

1 small onion, diced (1)

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)

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.

Ingredients

Turkey Leftovers

1 tsp canola oil (5 mL)

1 celery stalk, diced (1)

1 small onion, diced (1)

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)

Did you know?

Canada exports 90% of its canola production (seed, oil, meal) to over 50 different countries.

Did you know?

Canola was developed in Canada in the 1970s? Its very name is a contraction of “Canadian” and “ola”, signifying oil.

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

Protein

34 g

Related Recipes

Dinner

Grilled Arctic Char Nicoise

Dinner

Manhattan Clam Chowder

Dinner

Oyster Po’Boy Sandwich

Subscribe to our newsletter

When you get to know Canadian Canola, you just might fall in love.