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This is one of those recipes that everyone should have in their repertoire.  It’s a fab way to use up leftovers from  a roasted bird, be it chicken or turkey.  With the holidays coming up in the not too distant future I wanted to share it with you so that you can bookmark or pin it for when you need it, and if you won’t want to wait that long . . .  well, you could always cook a bit of chicken to test it like  . . .  before the holidays, you know.  😉

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Delicious tender pieces of cooked turkey or chicken in a rich and creamy gravy, beneath oaty scone like cobbles.  (Just like a cobbled street!)

 You can cook your own vegetables for it, or use leftover vegetables, or use packaged frozen mixed vegetables.  I confess, this is what I usually do.  I thaw them out first however.

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You can cook it in one large casserole dish, or in idividual casseroles.   My children always loved the individual ones because it was like they were special, each one just for them.   Let’s face it who wouldn’t enjoy a tasty dish of chicken and vegetables in a delicious gravy, beneath dollops of crisp on the outside, fluffy on the inside . . .  buttery cobbler dough, made just for them??

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It’s one of the tastiest ways to dress up holiday (or any day!) leftovers and make them taste just as good or better than the original meal!  Trust me on this.   (Psst!  Make sure you place the casseroles on a baking tray.  Just a hint you’ll thank me for.  They do have a tendancy to bubble over, which only makes them taste better for some odd reason.)

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*Gobbler Cobbler*

Serves 6

A hearty casserole that can either be baked as a whole or as individual bakes, with a rich filling and oaty drop cobbles on top!  It’s a great way to use up leftover cooked turkey or chicken.   Delicious! 

1 onion, peeled and chopped

1 shallot, peeled and chopped

8 TBS butter, divided (1/2 cup)

225ml of chicken stock (1  cup)

60ml of dry sherry or water (1/4 cup)

60ml of single cream (1/4 cup)
140g of plain flour, divided (1 cup)
1 tsp poultry seasoning (see recipe below)
salt and black pepper to taste
2 1/2 cups cubed cooked turkey or chicken breast
280g of mixed frozen vegetables ( 10 ounces) thawed
60g of quick cooking oats (3/4 cup)
2 tsp baking powder
120ml of milk (1/2 cup)
1 small egg, beaten
1 TBS maple syrup

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Melt 2 TBS of butter in a large saucepan.  Add the onion and shallow once it begins to foam.   Cook, stirring, without browning, for about 3 minutes until tender.   Whisk in 35g of flour (1/4 cup) and the poultry seasoning.  Whisk and cook for about one minute.  Whisk in the broth and sherry.  Cook, stirring until thickened.  Season to taste with salt and black pepper.   Stir in the chicken and vegetables.   Pour into a lightly buttered 2 litre baking dish, or divide between six individual casserole dishes. 

Preheat the oven to 200*C/400*F/ gas mark 6.  Place the casserole(s) on a lined baking sheet.

Sift the remaining (3/4 cup) flour and baking powder into a bowl along with a pinch of salt.  Stir in the oats.  Drop in the butter and rub it in with your fingertips until crumbly.  Stir the milk and egg together and add this to the flour mixture a bit at a time, only adding enough to give you a moist, yet droppable mixture.  You may not need it all and you don’t want it to be sodden, but a mixture which is slightly sticky and yet holds it’s shape.  Drop by dollops over top of the casserole (s) by dessertspoonfuls.

Bake for 35 to 40  minutes until the filling is bubbling and the cobbles are risen and golden brown.

To make your own Poultry Seasoning:

Mix together 2 tsp ground sage, 1 1/2 tsp dried thyme, 1 tsp dried marjoram, 3/4 tsp dried rosemary, 1/2 tsp ground nutmeg and 1/2 tsp ground black pepper.  Grind them together with a mortar and pestle.   Store in a tightly covered container.
This mixture is excellent in dishes using poultry or in poultry stuffings.

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