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Turkey cobbler in red dish.

Turkey Cobbler

Wendy Faulkner
This turkey cobbler is a wholesome, filling family meal. It's a super flexible recipe. It's ideal for leftover cooked turkey (or chicken) or you can use fresh turkey mince. You can use whatever vegetables suit including leftover cooked vegetables. And you can easily switch the cobbler topping to a gluten free or dairy free option.
5 from 1 vote
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Main Course
Cuisine Healthy
Servings 4
Calories 447 kcal

Equipment

  • frying pan
  • mixing bowl and fork
  • small mixing bowl
  • oven proof baking dish approx 30 x 20 cm

Ingredients
  

Filling

  • 500 g cooked turkey or chicken, or turkey mince
  • 1 onion peeled and chopped
  • 200 g carrots washed and diced finely
  • 1 tablespoon olive oil
  • 2 teaspoon mixed dried herbs or thyme
  • 1 clove garlic peeled and very finely chopped
  • 400 ml chicken stock or leftover gravy
  • 2 tablespoon cornflour
  • 150 g frozen peas

Topping

  • 75 g wholemeal plain flour
  • 75 g plain flour
  • 2 teaspoon baking powder
  • 35 g butter cut into cubes
  • 3-4 tablespoon milk

Instructions
 

  • Heat a large pan over a medium heat. Add the olive oil and the onion. Fry for 5 minutes, stirring occasionally until the onion is starting to brown.
  • Add the uncooked vegetables and garlic. Stir fry for 5 minutes.
  • Add the stock. Stir the cornflour into a couple of tablespoons of cold water, and mix into the pan. Add the cooked meat, herbs and any cooked vegetables. Simmer for a couple of minutes until the sauce thickens.

Cobbler topping

  • Preheat the oven to 210 degrees (190 fan)
  • Add the flour, baking powder plus a pinch of salt to a large bowl.
  • Add the cubed butter. Rub the butter into the flour with your fingertips. After a couple of minutes it will look like breadcrumbs and all the butter will be mixed in.
  • Beat the egg in a small bowl and mix in 3 tablespoons of the milk. Add the egg/milk to the flour mix. Stir together with the blade of a knife. It will clump together. If it still looks dry, add a splash more milk until it forms clumps.
  • Bring the mixture into a ball with your hands. Flatten the scone mixture into a circle 2cm thick. Cut into triangles.
  • Spoon the filling into an ovenproof dish. Add the scones to the top of the dish.
  • Bake in a preheated oven for 20 minutes. If necessary, turn partway through to ensure the topping browns easily.

Notes

  • You could also add bacon or ham. If you want to use raw bacon, fry it with the onions at the start of the recipe.
  • Other veggies can also be added. Cut them into small dice to make sure that they cook through. Raw spinach can be added at the end of the cooking time.
  • Cooked leftover vegetables can also be added to the filling at the same time as the meat.
  • For a richer gravy, add either 2 tablespoons tomato puree, 50 ml cream/creme fraiche, or replace 100 ml of the stock with a glass of wine. 
  • If you want to use raw turkey mince in the recipe, brown it with the onions. Add the remaining ingredients as per the recipe and simmer covered on a low heat for 20 minutes. 

Nutrition

Calories: 447kcalCarbohydrates: 41.8gProtein: 32.8gFat: 16.9gSaturated Fat: 5.3gFiber: 6.8gSugar: 6.4g
Keyword Leftovers, Turkey
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