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Individual Turkey Cobblers




Source of Recipe


Unknown


List of Ingredients




Individual Turkey Cobblers


2 T butter, unsalted
1 medium yellow onion, chopped medium
2 ribs celery -- chopped medium
1 t kosher salt
1/4 t black pepper, freshly ground
6 T flour, all-purpose
1 T tarragon, fresh -- chopped
2 c Chicken Broth
1 c Peas, frozen -- thawed
3 c Turkey Meat, cooked and cubed

Crust:

2 c flour, all-purpose
1 c Carrots, peeled -- finely shredded
1 T baking powder
1 t kosher salt
2 T Butter, unsalted -- melted
1 1/3 c buttermilk

Recipe




Place a medium, heavy-bottomed saucepan over medium heat, add the butter and swirl to melt. Add the onion and celery, and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Season with the kosher salt and black pepper, add the flour and tarragon and cook, stirring for 2 minutes more. Add the chicken broth all at once and work to form a nice thick sauce. Remove from heat, stir in the peas and cover to keep warm. Place equal portions of the cooked turkey into six individual ungreased 10-ounce baking dishes and place onto a baking sheet. Pour the warm sauce equally into the baking dishes. Make the crust by combining the flour, carrots, baking powder and salt in a bowl.

Stir in the melted butter and buttermilk and mix to form a dough. Top each of the cobblers with equal portions of the dough and place onto a baking sheet. Bake in a preheated 400° F. oven until the crust is golden brown, about 25 minutes.

Serve hot from the oven.