Rogue Dutch Oven Cookers

Turkey-Breast Cobbler

 If you are going to be a small group for Thanksgiving and are not looking foreword to cooking a large spread this year, this cobbler my just be the dish you are looking for. It has about al the flavors in one delicious cobbler. 
I will be posting a couple of dessert cobblers as well. 

Turkey Filling.
½ cup half and half 
2 tablespoons cornstarch
½ cup shallots, finely chopped
2 cups mushrooms, chopped
3 celery stocks, thin sliced
½ cup dry white wine
1-½ cups turkey stalk *
2/3 cup butter, melted
1-½ pounds cooked turkey breast
1 teaspoon fresh tarragon, chopped or ½ teaspoon dried
salt and pepper to taste


In a small bowl, combine half and half, and cornstarch; set aside. In a large saucepan, cook shallots, mushrooms,and celery in wine and stock about 15 minutes or until softened. Reduce heat; then add butter, cornstarch mixture, turkey, tarragon and salt and pepper. Cook until sauce thickens. Pour turkey filling into a lightly greased 12" Dutch oven. 


Sage Cornbread Crust
1 cup all-purpose Flour
1 cup yellow cornmeal
2-½ teaspoons baking powder
2 tablespoons sugar
1 teaspoons rubbed sage
Pinch of salt
¼ cup butter, melted
½ cup milk 
1 egg, well beaten


In a large mixing bowl, combine crust ingredients. Stir vigorously with a wooden spoon about 30 to 40 seconds or until a soft dough forms. Drop spoonfuls of dough filling to create a cobblestone effect. Place lid over the oven holding the filling with 15 to 17 charcoals on the lid. back for 30 to 35 minutes or until a toothpick inserted in center comes out clean. remove lid and cover with a kitchen towel and cool 5 to 10 minutes before serving with Cranberry Sauce.


Cranberry Sauce
½ cup fresh cranberries
½ cup water
¼ cup brown sugar, well packed
2 tablespoons lemon juice


While cornbread crust is baking, bring cranberries and water to a boil in a large saucepan or an 8" dutch oven over 12 to 14 charcoals. Simmer cover with lid ( no charcoals needed ) or until cranberries are soft. Stir in brown sugar and lemon juice. Serve sauce warm on top of cornbread crust.   
   

 * I prefer  Better than Bullion, ©

Sorry I can't show photo's just yet. My son has to program the computer to up load from camera and phone.