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I'm gonna pretend like today is the day after Thanksgiving,
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and I'm saying, "Oh gosh, what can I do
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with all this leftover turkey?"
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Well, I'm gonna show y'all.
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This is a Gobbler Cobbler Pie recipe,
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and it's a great way to use up
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some of that turkey that you had left over.
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And I've tried to make this real simple for y'all.
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I have my bell peppers, my mushrooms, my onions
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that I have sauteed right here.
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And it calls for one box of wild rice,
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which I have it cooked and cooled.
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And after you get these things done,
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all you have to do is just put it together.
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All right, that rice looks very good.
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And we're gonna put some water chestnuts in it
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for a nice crunch, I love that.
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We've got three cups of leftover turkey,
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and we've got one can of French style green beans
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that we're gonna put in it.
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We have one cup of sour cream,
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and about an equal cup of mayonnaise.
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put this in a nine inch greased, prepared pie plate.
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And then we're gonna have a wonderful crust on top of it
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that I'm gonna share with y'all
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after we get this all put together.
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It's gonna be a good after Thanksgiving day.
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So we're gonna add our rice to our vegetables.
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And the wild rice is just really gonna make this good.
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All right, we're gonna add our water chestnuts.
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Like I said, they don't have a bunch of flavor,
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but they have that crunch that I like in a recipe.
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So, we'll stir those in.
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We'll stir together our green beans,
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I want to make sure that they're drained well.
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You think you're draining, but when you go to drain,
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there's always a little bit more liquid.
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I'm just gonna stir all this together.
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I'm gonna add my turkey,
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so this is gonna be nice and meaty.
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And this dish freezes well, too.
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All right, now we're gonna add
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our wet ingredients, which is a cup of sour cream.
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And I have a half a cup of mayonnaise here
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and I'm gonna measure out another half a cup,
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giving us a full cup of mayonnaise.
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And I've got one teaspoon of poultry seasoning
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that I'm gonna sprinkle in all of our ingredients.
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And that gives it just a little extra
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turkey or chicken flavor.
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All right, I need another half a cup of mayonnaise
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If you're not a big mayonnaise fan,
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you could maybe double
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the sour cream in it.
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This looks like a bunch of ingredients, doesn't it?
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And I don't think that all this is going fit
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in a nine inch pie pan, y'all.
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I think it's perfect, and I hadn't added
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any salt to this, y'all.
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All right, so I've got my prepared pie plate,
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and I'm gonna put as much in here,
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and I'll move this so you can see.
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I'll move this over here.
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This is really, really a tasty dish, y'all.
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Now I've got one cup of cheddar cheese
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that I'm going to stream on top of that.
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And we gonna make a wonderful crust now
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and put on top of that.
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And I am using a refrigerated pie dough,
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and I'm just gonna roll this out a little bit.
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And then I'm gonna be cutting this in strips
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because we're gonna make a lattice top for our pie.
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with our longest pieces of pie crust, like this
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And then we'll go smaller
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as we get to the edges,
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I'm gonna need one more shorter piece
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over here, just like that.
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All right we're going to start latticing this, y'all,
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by laying back two of the strips.
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Let's see, I need a shorter piece
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so I may see if I can re-roll this.
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No, I don't know if that's gonna work,
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Can't, never could. It's not big enough.
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All right, so here we go.
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And you can make these strips as wide as you want
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or as narrow as you want.
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All right, so now we're gonna lay those back,
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and then we're gonna come back
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and lay our next piece back
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and come in with that.
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And then we're just gonna keep doing that
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until we've got the whole pie
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covered in a pie crust.
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See? So it's really easy.
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It's not hard at all.
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You are looking good here.
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So after you get the hang of it,
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it really, really is easy.
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And like I said, if you'd prefer to use puff pastry,
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I'm gonna fill in like that just a little bit.
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Now I'm gonna take my one beaten egg...
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and I'm gonna brush it lightly onto our pie crust.
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And this is gonna give it a beautiful sheen.
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Now we're gonna be putting this in our oven
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at 350 degrees for about 30 minutes.
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Of course it really depends on your oven
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as to exactly how long you leave it in.
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That looks like it's all covered, doesn't it, Eddie.
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- [Eddie] Looks good.
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Gobbler Cobbler Pie, y'all.
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A great way to use up any leftover turkey.
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Our Gobbler Cobbler looks too good to cut into, Eddie.
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Now I set this on the counter,
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and I mean I really let it get to room temperature.
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a little bit cooler than what I really wanted it.
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But look at that flaky crust.
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So it's really got everything,
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your rice, your starch, your veggies.
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And it is really, really delicious.
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And this freezes real well, y'all.
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I would leave out the crust
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if you're gonna put in the freezer
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and make some make-ahead meals.
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I wouldn't put the crust on it
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until after I took it out of the freezer
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and partially thaw it out and then do the crust.
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And like I said, you can do a refrigerated pie crust,
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- [Eddie] Puff pastry.
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So you can use the refrigerated pie crust
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And either one of them will work nicely.
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The puff pastry will just get thicker,
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where this one stays thin.
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Look how pretty it is.
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I can almost cut it, Eddie.
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But like I said, it's really gotten
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completely to room temperature now.
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Probably wouldn't cut as nice.
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When I pulled it out of the oven it was boiling.
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Love and best dishes, y'all.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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Love and Best Dishes Y'all.
