I love Turkey! Rather than fixing the leftovers the usual way, salads, etc. This year I thought of something different. I hope you like it.
~1 cup leftover giblet gravy
¼ – ½ cup Silk Half & Half
2 cups leftover stuffing
2 ½ cups cubed cooked turkey
½ cup chopped carrots
½ cup chopped celery
½ cup frozen peas
¼ cup chopped onion
¼ tsp dried oregano
¼ teaspoon ground thyme
¼ teaspoon dried parsley
salt substitute and ground black pepper to taste
nonstick cooking spray
1 roll of Pillsbury crescent rolls
3 Tbs butter substitute, melted and divided
J can Jellied Cranberry sauce
Note: if you are short on turkey? Add in or substitute with rotisserie chicken; Short on gravy? Doctor up that brown store-bought stuff in a jar until it has flavor; Short on stuffing? Add in or substitute Stove Top.
- Preheat oven to 350 and spray a 2 qt casserole dish with olive oil.
- In a skilled medium heat, melt half the butter substitute. Add carrots, onions, celery, and peas, and sauté and stir gently until softened. Add spices and mix well for a minute or so. Transfer to a large mixing bowl.
- Combine veggies, turkey, and gravy. Add Half & Half till your cobbler stuffing is the color and consistency that you like. Waller! You have your turkey cobbler filling!
- Distribute stuffing evenly over the bottom of the baking dish repaired earlier. I used a glass 9×13 but your call. Then pour the mixed cobbler filling over the top of the dressing layer.
- Open the crescent rolls and spread the batter out leaving the triangles intact. It should cover the top of your cobbler but if it is a little short, sprinkle it with a bit of flour and roll it till it fits.
- Place pot pie topping, well on top. Tuck in the edges and brush with the remaining melted butter substitute.
- Place in the oven on the middle rack until your cobbler topping is golden brown, about 25-30 minutes.
- Serve hot with a nice slice of cranberry sauce. Heat up some of those leftover green beans and sweet potato casserole too.