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. 😉
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.
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??
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.)
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
225ml of chicken stock (1 cup)
60ml of dry sherry or water (1/4 cup)
Preheat the oven to 200*C/400*F/ gas mark 6. Place the casserole(s) on a lined baking sheet.
Bake for 35 to 40 minutes until the filling is bubbling and the cobbles are risen and golden brown.
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.