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 Turkey Cobbler Recipe
Kobler is a hybrid of casserole and pie. Cover the juicy filling with a layer of dough. The filling can be both sweet (fruit and berry) and unsweetened (meat and vegetable). Today I have a problem with tender turkey stewed with vegetables in tomato sauce. Place small rolls of unleavened dough with herbs on top of the fragrant gravy. This dish is universal. It can be prepared in advance by folding it into an aluminum mold. Taking a picnic with you, you will only need to reheat the dish on the grill, grill or directly on the coals. The kobler can also be frozen and reheated if necessary. In nature, among relatives, you can relax using unleavened rolls instead of cutlery, dipping them in a thick, fragrant meat sauce and enjoying the taste.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine American Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
For the filling:
For the dough:
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine American Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
For the filling:
For the dough:
Instructions
  1. Prepare the products for the filling: turkey meat, onions, carrots, vegetable oil, salt, a mixture of Provencal herbs, ground black pepper, tomatoes in juice.
    Prepare the products for the filling: turkey meat, onions, carrots, vegetable oil, salt, a mixture of Provencal herbs, ground black pepper, tomatoes in juice.
  2. Cut the turkey meat into medium-sized pieces.
    Cut the turkey meat into medium-sized pieces.
  3. Cut the vegetables into large pieces (half rings).
    Cut the vegetables into large pieces (half rings).
  4. Heat the vegetable oil in a frying pan, lay out the turkey and fry on all sides until golden brown.
    Heat the vegetable oil in a frying pan, lay out the turkey and fry on all sides until golden brown.
  5. Add carrots and onions, salt, spices, add a small amount of sugar and fry the vegetables with meat for another couple of minutes.
    Add carrots and onions, salt, spices, add a small amount of sugar and fry the vegetables with meat for another couple of minutes.
  6. Add the sliced tomatoes without skin along with the juice. Cover the pan and reduce the heat to a minimum. Simmer for 30 minutes until the sauce thickens.
    Add the sliced tomatoes without skin along with the juice. Cover the pan and reduce the heat to a minimum. Simmer for 30 minutes until the sauce thickens.
  7. While the filling is stewing, prepare the products for making dough for buns.
    While the filling is stewing, prepare the products for making dough for buns.
  8. Mix the flour with baking powder and sift through a sieve. Add cold butter, chopped with a knife or grated.
    Mix the flour with baking powder and sift through a sieve. Add cold butter, chopped with a knife or grated.
  9. Rub the flour and butter with your hands until crumbs form. add finely chopped parsley and salt.
    Rub the flour and butter with your hands until crumbs form. add finely chopped parsley and salt.
  10. Pour in the yogurt and knead the soft dough.
    Pour in the yogurt and knead the soft dough.
  11. Roll out the dough into a layer 1 cm thick.
    Roll out the dough into a layer 1 cm thick.
  12. Cut out small round blanks according to the shape.
    Cut out small round blanks according to the shape.
  13. Place the prepared semi-finished rolls on a baking sheet lined with parchment paper. Bake in an oven preheated to 200 degrees until browned (15 minutes).
    Place the prepared semi-finished rolls on a baking sheet lined with parchment paper. Bake in an oven preheated to 200 degrees until browned (15 minutes).
  14. Put the meat filling in the mold, put the finished buns on top. The dish is ready to eat.
    Put the meat filling in the mold, put the finished buns on top. The dish is ready to eat.
  15. Bon appetit.
    Bon appetit.
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