Gobbler Cobbler

A very tasty way to disguise leftovers.

Yield: 6 servings

Ingredients

• 2 1/2 cups turkey gravy (leftover or commercially prepared)
• 3 cups cooked turkey chunks
• 1 1/2 cups frozen peas
• 1 1/2 cups sliced mushrooms
• 2/3 cup Sonoma dried tomato bits
• 1/4 cup water
• 2 tablespoons chopped parsley, divided
• 1 teaspoon poultry seasoning, divided
• 2 1/4 cups reduced-fat buttermilk baking mix
• 1/4 teaspoon coarsely ground black pepper (1/4 to 1/2)
• 3/4 cup + 2 tablespoons low-fat milk

Instructions

1. Heat oven to 450 degrees F.
2. In a 3 quart saucepan combine gravy, turkey, peas, mushrooms, tomato bits, water, 1 tablespoon of the parsley and 1/2 teaspoon of the poultry seasoning. Stir occasionally over medium-low heat until mixture comes to a boil.
3. Meanwhile, in a bowl combine the baking mix, the remaining parsley and poultry seasoning, the pepper and milk; mix just to blend thoroughly.
4. Pour turkey mixture into shallow 2 quart casserole or 9 inch square baking dish. Top with baking mix mixture, dropping with spoon in six equal mounds.
5. Place on a baking sheet and bake for about 20 minutes until turkey mixture is bubbly and topping is golden brown.

Attribution

Posted by Marla at Recipe Goldmine 11/14/2001 5:34 am.