Turkey and Vegetable Cobbler


You already know how much I love the Back in the Day Bakery Cookbook, right?


Well, as the weather starts to cool off at night here in Colorado, I’m back in the mood to bake something hearty and couldn’t wait to try this recipe!


Some dear friends of mine moved this last week and as they packed they were giving stuff away.  I was the lucky recipient of a bottle of tequila (woohoo) and a 16 lb. turkey!  As much as I wanted to add a little tequila to this dish, I resisted.


Out of desperation to cook it up I stumbled upon an easy way to roast a turkey while I’ll slept and then had to figure out what to use all this turkey meat in.  First to the roasting and then I’ll get to the recipe.


A painless way to roast a turkey…


Line a broiler pan with foil.  Preheat oven to 325 degrees Fahrenheit.  Place cleaned turkey on the foil.  Butter up and pour on some maple syrup for good measure.  Cover the turkey with foil and throw in the oven before you go to bed (for me this was about 10:30).  Estimating 20 minutes per pound, I figured it need to roast at this temp for about 5 hours so I set my alarm for 3:30.  Don’t panic.  At 3:30, all I did was blindly walk to the oven and turn it off leaving the turkey in there.  At 5:30 when it was time to get up for work I pulled the turkey out (still very warm so no fear of food borne illness).  The meat fell off the carcass easily.  I threw it in the fridge and off to work I went.



Now the recipe…


Print it!


Turkey and Veggie Cobbler

adapted from The Back in the Day Bakery Cookbook


2 T. olive oil

3 carrots, peeled and cut into 1/2 inch pieces

2 large ears of corn shucked and kernels cut off

2 loose c. of chard, spine removed and chopped

1 c. chopped onion

2 c. fresh green beans but into 2 inch pieces

1 t. garlic powder

3 c. chicken broth

5 c. chopped roasted turkey

2 c. 2 % milk

8 T. unsalted butter, melted

1/2 c. all-purpose flour

1/2 t. dried thyme

1/2 t. rosemary

1/2 t. oregano




Sauté the vegetables in the olive oil with the garlic powder for 10 minutes on medium heat.  Add the chicken broth and simmer for 20 minutes.  While the vegetables are simmering make the cobbler dough using this scone recipe omitting the cherries and the egg and sugar wash.




Add the turkey and the milk to the vegetables and simmer 5 more minutes.  While simmering, combine the butter and flour and slowly add to the vegetables.  Stir while the mixture thickens and then set aside.  Stir in the thyme, rosemary and oregano.




Butter a 9 x 13 inch dish or I used a 9 x 9 square dish and an 8 inch round baking dish.  Pour in the vegetable mixture and then top with large dollops of dough.  Brush the dough with milk and sprinkle with salt and pepper.  Bake at 450 degrees fahrenheit for about 20 minutes or until golden and bubbly.


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2 Responses to Turkey and Vegetable Cobbler

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