LEFTOVER-TURKEY CORNMEAL COBBLER

After the glitz and glamour of all those holiday meals, it’s time for warm and cozy comfort food. Turn your leftover Chili-Citrus-Brined Roast Turkey and All-in-One Roasted Root Vegetables into this biscuit-topped cobbler. Pop it in the oven, turn on a movie, pull up a blanket and settle in for a relaxing meal on the sofa. If you don’t have leftover vegetables, this is where that stash of frozen veggies comes to the rescue.

COBBLER TOPPING

1/2 cup (125 mL) milk

1/3 cup (80 mL) plain yogurt (not fat-free)

1 1/4 cups (310 mL) all-purpose flour

1/3 cup (80 mL) cornmeal

1 tbsp (15 mL) chopped fresh leafy herbs, such as sage, parsley or basil, or 1 tsp (5 mL) dried 1 tsp (5 mL) granulated sugar

1 tsp (5 mL) baking powder

1/4 tsp (1 mL) baking soda

1/4 tsp (1 mL) salt

2 tbsp (30 mL) butter, melted

FILLING

1 tbsp (15 mL) butter

1 small onion, chopped

2 tbsp (30 mL) all-purpose flour

1 1/2 cups (375 mL) turkey stock or chicken broth 1/2 cup (125 mL) milk

1 tbsp (15 mL) Dijon mustard

2 cups (500 mL) chopped leftover Chili-CitrusBrined Roast Turkey, about 10 oz (285 g)

2 cups (500 mL) chopped leftover All-in-One Roasted Root Vegetables or frozen vegetables, thawed and drained

Salt and freshly ground pepper

1 Preheat oven to 400°F (204°C).

2 For the cobbler topping, whisk together milk and yogurt in a measuring cup. Whisk together flour, cornmeal, herbs, sugar, baking powder, baking soda and salt in a bowl. Set aside.

3 For the filling, melt 1 tbsp (15 mL) butter in a 9 to 10-inch (23 to 25 cm) ovenproof skillet or a medium shallow ovenproof saucepan (see TIP) over medium heat. Cook onion, stirring, for about 5 minutes or until softened. Sprinkle in flour; cook, stirring, for 1 minute. Gradually whisk in stock, then milk and mustard. Bring to a gentle boil, whisking often. Boil, whisking, for about 3 minutes or until thickened. Stir in turkey and vegetables, and season with salt and pepper to taste. Turn off heat.

4 To finish cobbler topping, whisk 2 tbsp

(30 mL) melted butter into yogurt mixture and pour over dry ingredients. Stir just until evenly moistened. Drop cobbler batter by about 8 large spoonfuls on top of simmering filling.

5 Bake for 20 to 25 minutes or until topping is golden brown and a tester inserted in the topping (without poking the filling) comes out clean.

Serves 4

TIP If you don’t have an ovenproof skillet or the right size of ovenproof saucepan, make the sauce in a regular saucepan, then combine the filling in an 8-cup (2 L) shallow baking dish before adding the cobbler topping. You may need to increase the baking time.