Gobbler Cobbler Thursday, November 22, 2007

Ingredients

2 1/2 cups turkey gravy (or 2 cans cream of mushroom soup)
3 cups cooked turkey chunks
1 1/2 cups frozen peas
1 1/2 cups sliced mushrooms
1/4 cup water
1 tsp rubbed sage
2 cups cornmeal mix
1/4 tsp coarsely ground black pepper -- (1/4 to 1/2)
3/4 cup (approx) milk

Directions

Preheat oven to 400 deg. In a heavy saucepan combine gravy (or soup), turkey, peas, mushrooms, water, 1/2 teaspoon of the sage. Stir occasionally over medium-low heat until mixture comes to a boil. Meanwhile, in bowl combine the cornmeal mix, the remaining sage, the pepper and milk; mix just to blend thoroughly. Use just enough milk to make a thick batter. Pour turkey mixture into shallow 2-quart casserole or 9-inch square baking dish. Top with cornbread mix mixture, drizzling it over the top. Place on baking sheet and bake about 20 minutes until turkey mixture is bubbly and topping is golden brown. Serve hot.
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