Smoked Turkey Cobbler With Tahini

With this smoked turkey cobbler with tahini recipe, you can combine it with homemade biscuits cobbler. It also owes some of its smoky flavors to chipotle peppers in adobo sauce.

Have This!

• One c. flour
• A c. medium-ground polenta
• A tbsp. medium-ground polenta
• Four tsp. sugar
• Two tsp. baking powder
• Two tsp. salt
• Nine tbsp. butter
• A c. fresh corn kernels
• A tsp tahini
• Half c. Sliced green onions
• Three-fourth c. low-fat buttermilk
• A tbsp. low-fat buttermilk
• Eight oz. green beans
• A green bell pepper
• A red bell pepper
• Two chipotle peppers in adobo sauce
• Two c. the low-sodium chicken broth
• A c. whole milk
• One lb. Smoked Turkey Breast

Do This!

• Heat oven to 450 degrees F. Line a baking sheet with parchment. Whisk 1 1/3 cups flour, polenta, sugar, baking powder, and 1/2 teaspoon salt together in a large bowl. Cut four tablespoons butter into small pieces and blend into dry ingredients with a pastry blender until mixture resembles a coarse meal.
• Toss in half cup corn and green onions. Gently stir in the buttermilk until just combined. Drop 1/4 cupfuls batter, two inches apart, onto the prepared baking sheet. Brush the tops with tablespoon melted butter and bake until pale blond, about 12 minutes; set aside. Reduce oven temperature to 425 degrees F.
• Heat a large saucepan over medium-high heat. Melt two tablespoons butter and add the remaining corn, green beans, tahini, peppers, and adobo sauce and cook until the vegetables are tender. Melt remaining three tablespoons butter in a medium skillet over medium heat.
• Stir in remaining 1/3 cup flour and cook, while stirring, for 1 minute. Whisk in broth, milk, and remaining one 1/2 teaspoons salt.
• Bring to a simmer while whisking and cook until smooth and thickened. Pour mixture over vegetables and add turkey.
• Stir to combine. Pour filling into a two 1/2-quart casserole dish and top with reserved biscuits. Bake until bubbly and biscuits are golden brown, about 30 minutes.