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cranberry-turkey-cobbler

Cranberry Turkey Cobbler

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Recipe courtesy of Canola Eat Well

Reimagine holiday leftovers with this easy savoury cranberry turkey cobbler. Makes for a perfect brunch, lunch, or dinner. This recipe meets the Canadian Heart and Stroke Foundation heart-healthy recipe guidelines.

cranberry-turkey-cobbler

Cranberry Turkey Cobbler

Reimagine holiday leftovers with this easy savoury cobbler.
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Course: Main Course
Preparation: Bake
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6
Author: Emily Richards

Ingredients

Turkey Leftovers:
  • 1 tsp canola oil
  • 1 celery stalk, diced
  • 1 small onion, diced
  • 2 tsp dried sage leaves
  • 1/4 tsp pepper
  • 4 cups chopped cooked turkey
  • 1 cup cranberry sauce (homemade or store-bought)
  • 1/2 cup water or sodium reduced turkey or vegetable broth
Herb Biscuit Topping:
  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 2 Tbsp grated Parmesan cheese
  • 2 Tbsp chopped fresh parsley
  • 2 tsp baking powder
  • 1/2 tsp dried thyme leaves or italian seasoning
  • 2/3 cup skim milk
  • 2 Tbsp canola oil
Imperial – Metric

Instructions

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.

Notes

Tip: No leftover turkey? Substitute leftover roast chicken.
Nutrition Facts
Cranberry Turkey Cobbler
Serving Size
 
1
Amount per Serving
Calories
290
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2.5
g
16
%
Cholesterol
 
72
mg
24
%
Sodium
 
230
mg
10
%
Potassium
 
660
mg
19
%
Carbohydrates
 
37
g
12
%
Fiber
 
3
g
13
%
Sugar
 
14
g
16
%
Protein
 
34
g
68
%
* Percent Daily Values are based on a 2000 calorie diet.
Emily Richards

Emily Richards

Emily Richards is a professional home economist, chef and mom who has a passion for teaching people to cook and have fun in the kitchen. She is a cookbook author with 6 books to her credit including topics from Italian cuisine to glycemic index diets.

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