If you are looking for a new way to use up your turkey leftovers this Festive season, then look no further. This creamy turkey and tarragon cobbler is delicious, simple to make and a great alternative to a pie. It’s also easy to prepare in advance if you have family and friends coming over. The full recipe can be found in the Great British Bake Off: Christmas book. It serves 4-6 and is baked in a casserole dish. I’ve made the recipe a few times, sometimes using chicken instead of turkey, also without the garlic for those that are not lovers of garlic. It’s always turned out well and guests usually ask for seconds!
Turkey Leftovers Wine Pairing – Turkey and Tarragon Cobbler Recipe
Turkey and Tarragon Cobbler – the casserole part
You need just 600g of shredded leftover turkey meat – and we all buy a MASSIVE turkey at Christmas that we get sick of eating don’t we? Tarragon is not a herb that I use often but it has a lovely flavour. I tend to buy a bunch from the supermarket and chop it all up. The recipe only uses two tablespoons, but I then put the rest into an ice cube tray topped up with water and freeze it. Then whenever I do need more tarragon I can just take a couple of cubes out of the freezer.
Fry a chopped onion for five minutes and then add four crushed garlic cloves and fry for a further minute. Add a heaped tablespoon of plain flour and cook for another 30 seconds. Pour in 200ml of white wine and let it bubble for a couple of minutes. Next add 500ml of chicken or turkey stock and 175ml of double cream. Add the turkey and tarragon, and also two tablespoons of chopped parsley, a tablespoon of Dijon mustard and 300g of frozen peas. Simmer for a few minutes and add a squeeze of lemon juice and seasoning. Then pour the mixture into a 2.5 litre ovenproof dish.
Turkey and Tarragon Cobbler – the cobbler part
Cobbler is similar to a scone mixture and can be used as a topping for both sweet and savoury dishes. It’s messy to make – bring the mixture together lightly with your fingertips as it should stay light and airy.
Sift 200g of plain flour and 11/2 teaspoons baking powder into a bowl and season with salt and pepper. Add one large beaten egg and 125ml of buttermilk. If you don’t have any buttermilk you can substitute this for 125ml of milk mixed with 1 dessertspoon of either white vinegar or lemon juice. Bring all the ingredients together to make a soft dough. Plop spoonfuls of the cobbler mixture over the top of your casserole. Bake in the oven at 200oC for 20 minutes until the cobbler is risen and golden brown.
Serve with vegetables of your choice.
So, based on my WSET Level 1 and Level 2 wine knowledge, I need to consider that this dish is rich, creamy, highly flavoured, (so pair with a high intensity flavoured wine), and fatty (so best with a high acidity wine). Some expert advice from Erica is needed for this one!
I agree with Julie’s flavour considerations. Also, perhaps a wine with some herbaceous or herbal character is required to compliment the Tarragon.
Red – Northern Rhone red e.g. Crozes Hermitage. My current favourite is Pierre Rougon – Font Sante from The General Wine I took it to a friend’s dinner party the other night and everyone who tried it was truly wowed and not put off by the £17.99 price tag so that indicates to me how much it impressed. There are plenty of less expensive Crozes Hermitage readily available but if you want a special treat?!
White – Again staying with the Rhone but heading south I recently discovered a delicious wine imported by Justerini & Brooks which has 70 per cent Clairette so was very refreshing from Clos des Cazaux priced nicely at £11.00. If not so easy to get then always a popular choice would always also be a Marlborough Sauvignon Blanc of course!
Turkey Leftovers Wine Pairing by Julie Strutt DipM and Erica Dent DipWSET, Enjoy Discovering Wine