It was Saturday morning and I hadn't been cooking much all week.
I had an unusual amount of leftover turkey chilling in my refrigerator.
This recipe for Smoked Turkey Cobbler appeared in an article I was reading.
That night's dinner menu had just been adjusted.
Smoked Turkey Cobbler
- 1 2/3 cup(s) flour
- 2/3 cup(s) medium-ground polenta
- 1 tablespoon(s) medium-ground polenta
- 4 teaspoon(s) sugar
- 1 3/4 teaspoon(s) baking powder
- 2 teaspoon(s) salt
- 9 tablespoon(s) butter, cold
- 1 tablespoon(s) butter, melted
- 1 cup(s) fresh corn kernels
- 1/2 cup(s) sliced green onions
- 3/4 cup(s) low-fat buttermilk
- 1 tablespoon(s) low-fat buttermilk
- 8 ounce(s) green beans, cut into 3/4-inch pieces
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 chipotle peppers in adobo sauce, seeded and chopped, plus 1 teaspoon adobo sauce
- 2 cup(s) low-sodium chicken broth
- 1 cup(s) whole milk
- 1 pound(s) smoked turkey breast, cut into 3/4-inch pieces
Heat oven to 450 degrees F. Line a baking sheet with parchment. Whisk 1 1/3 cups flour, polenta, sugar, baking powder, and 1/2 teaspoon salt together in a large bowl.
Cut 4 tablespoons butter into small pieces and blend into dry ingredients with a pastry blender until mixture resembles a coarse meal.
Heat a large saucepan to medium-high heat. Melt 2 tablespoons butter and add the remaining 1/2 cup corn, green beans, peppers, and adobo sauce and cook until the vegetables are tender.
- Use more butter on the biscuit tops before baking.I was way too skimpy on the butter when I brushed it on the biscuits. They were a little dry, but once they were mixed into the filling it was perfect.
- Place the whole thing in a smaller casserole dish so it would be deeper and more evenly covered with the biscuits.
- Remember to measure my buttermilk :)