Savory Turkey Herb Cobbler and Yellow Lentil Bisque

Chef Daniel Orr’s interesting takes on what you can do with turkey leftovers and with bisque will make your Thanksgiving a dream. Here are the recipes.

COBBLER

Ingredients

For the Topping:

Gramma's Biscuit recipe - or your favorite biscuit recipe

For the Filling:

2 tablespoons butter

3 cloves minced garlic

1 small onion, minced

2 ribs celery, sliced

1 bunch green onions, about 6 to 8, thinly sliced

3 cups leftover turkey gravy

1/2 teaspoon salt, or to taste

1/8 teaspoon cracked black pepper

2 teaspoons chopped fresh rosemary or thyme

2 cups mixed vegetables 

3 cups diced leftover cooked turkey

Pre-heat oven to 400° In a large saucepan, heat butter over medium-low heat until frothy; add garlic, onions, celery and cook until tender. Add green onions and cook 1 minute longer. Add gravy and bring to a boil. Add herbs and seasonings, vegetables, and turkey, heat through. Pour into a buttered 9-inch square pan or 2-quart baking dish. Drop spoonfuls of the dough all over the hot filling. Bake for 30 to 35 minutes, or until topping is browned and filling is bubbly. Serve with cranberry sauce on the side, if desired.

BISQUE

Ingredients

1 pound yellow or red lentils

¼ cup extra virgin olive oil

3 cloves garlic

8 diced/chopped plum tomatoes

1 carrot, peeled and diced

1 Spanish onion, peeled and diced

1 bulb fennel

2 tablespoon chili powder

4 tablespoon curry powder

2 quarts water

salt, pepper, nutmeg, and Tabasco to taste

Rinse the lentils in cold water. Sauté the vegetables and spices in olive oil. Add the lentils, cover with water and bring to a simmer. When all the vegetables and lentils are cooked and tender, puree the mixture with a stationary or handheld blender and pass through a fine chinois. Adjust thickness with additional water or vegetable stock as needed.
Season to taste. May be made 2-3 days in advance and reheated gently as needed. Serve in warm bowls with crusty bread. Garnish with: ¼ cup thick drained yogurt, cilantro, or other toppings: crabmeat, grilled or roasted vegetables, pumpkin seed oil, toasted nuts, etc.

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