Tuesday, August 13, 2013

Turkey Cobbler Crockpot Recipe

Turkey Cobbler Crockpot Recipe

Ingredients needed:

* 1 tablespoon of oil
* 2 leeks, cleaned and finely chopped
* 2 carrots, peeled and diced
* 2 stalks of celery, diced
* 2 cloves of garlic, minced
* 1 tablespoon of dried tarragon
* 1 teaspoon of salt
* 1 teaspoon of cracked black peppercorns
* 1/4 cup of all-purpose flour
* 1/2 cup of dry white wine
* 2 cups of chicken broth
* 8 oz. of mushrooms, trimmed and quartered
* 4 cups of cubed skinless boneless turkey (or you can substitute chicken breasts)
* 2 cups of sweet green peas
* 1/2 cup of heavy or whipping cream

Topping ingredients needed:

* 3/4 cup of whole wheat flour
* 3/4 cup of all-purpose flour
* 1/2 teaspoon of salt
* 2 teaspoons of baking soda
* 3/4 cup of buttermilk
* 2 tablespoons of olive oil

Preparation steps:

* In a skillet, heat oil over medium heat. Add leeks, carrots and celery and cook, stirring, until softened, about 5 minutes. Add garlic, tarragon, salt and peppercorns and cook for about another minute. Add flour and cook, stirring, for 1 minute. Add wine and broth and cook, stirring, until mixture comes to a boil and thickens, about 5 minutes.
* Place mushrooms and turkey in crockpot and add leek mixture. Stir well. Cover and cook on low for 3 1/2 hours. Stir in peas and whipping cream.
* To prepare the topping, combine whole wheat and all-purpose flours and salt in a bowl. In a cup or bowl with a pouring spout, combine baking soda, buttermilk and olive oil. Pour into well and mix until blended. Drop batter by spoonfuls over hot turkey mixture. Cover and cook on high for about 45 minutes.

Serve and Enjoy.

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