Turkey Cobbler
Serves 4
The perfect way to use up leftover turkey. Real, hearty comfort food – the cobbler topping makes a delicious change to mash potatoes. A great one for sharing and getting the family around the table. You can add as much turkey as you wish – the more the merrier during the festive season.
Ingredients
For the cobbler:
300g self-raising flour
75g butter
175g milk
1 tbsp chopped parsley (or dried
herbs)
Salt and pepper
For the filling:
1 tbsp butter or oil
2 cloves garlic, chopped
3 sprigs rosemary, finely chopped
2 leeks cut in half lengthways,
then cut into 0.5cm slices
500g diced leftover turkey, cut
into small chunks
2 handfuls mushrooms, sliced
2 tbsp mustard
500ml chicken stock
1 tbsp cornflour, mixed to paste
with 1 tbsp water
Method
For the cobbler:
Sift the flour into a mixing bowl with the salt and pepper
Add the butter and rub with fingertips to make a breadcrumb consistency
Stir in the parsley then gradually add the milk using your hands to mix until you have a stiff dough (you may not need all of the milk)
Flour a surface and roll out 0.5cm thick
Cut into disks and set aside
For the filling:
Preheat the oven to 220°c
Fry the garlic and rosemary in the butter or oil for 1 minute, then add leeks for 5 minutes, until soft
Add the turkey, then the mushrooms, cook for a few minutes until they’re softened
Stir in the mustard followed by the stock, cover loosely and simmer for 20 minutes
Stir in the cornflour to thicken
Transfer to an ovenproof dish and place the cobbler disks on top, spacing evenly
Brush with a little milk and bake for around 20 minutes until golden
Serve with any leftover cranberry or bread sauce
Give it a go and tag us in your pictures on Instagram, @TheLuxeMagazine.
