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–+ servings
Turkey cobbler on a plate with a fork.

Turkey Cobbler

Isabel
This Thanksgiving leftover Turkey Cobbler Casserole with Red Lobster Cheddar Bay Biscuit Mix is a delicious way to use your holiday leftovers.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Resting time 10 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • 1 9x13 2 quart glass baking dish

Ingredients
  

  • 3 cups Turkey meat shredded
  • 2 cups Mixed vegetables Thawed or drain if from a can
  • 1 box Red Lobster Cheddar Biscuit mix
  • 2 cups Milk
  • 1 cup Chicken stock
  • 1 can Cream of chicken soup 10.5 ounces
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • ½ teaspoon Paprika
  • Salt and pepper to taste
  • ½ teaspoon Thyme optional
  • ½ cup Cheddar cheese optional
  • 2 tablespoons Butter

Instructions
 

  • Preheat the oven to 375 Fahrenheit.
  • In a bowl combine the shredded turkey, mixed vegetables, cream of chicken soup, chicken stock, salt, pepper, onion powder, garlic powder and paprika. Add herbs if using (thyme or sage would be great).
  • Set aside, taste for seasoning and adjust accordingly if necessary.
  • Grease your baking dish and pour the turkey filling and spread evenly on the casserole.
  • In a bowl combine the Red Lobster Cheddar Bay Biscuit Mix with the seasoning packet that comes in the box, add the milk and whisk together until well combined. Add cheddar cheese if using.
  • Pour the biscuit batter on top of the turkey filling. Do not mix.
  • Bake at 375F uncovered for about 30 to 45 minutes until the top is golden brown.
  • Let the turkey casserole rest for about 10 minutes before slicing to allow the filling to set.
  • Slice and enjoy immediately.
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