Spicy chicken sausage and vegetable cobbler


We think of cobbler as a dessert best made with seasonal fruit, but this fun twist takes the cozy dish in a savory direction. To make it quick, we used Italian chicken sausage, frozen veggies, and chilled cookie dough, but you can make your own veggies — maybe roasted carrots or potatoes — and make your favorite cookies (see accompanying recipe). The cobbler is best the day it is made.

Active time: 20 minutes; Total time: 40 minutes

Storage Notes: Refrigerate for up to 3 days. Heat in a 300 degree oven until warmed through.



Tested size: 6 servings; makes a generous 6 cups

  • 4 tablespoons (1/2 stick/2 ounces) unsalted butter

  • 1/4 cup (1 ounce) all-purpose flour

  • 1 cup whole milk or low-fat milk

  • 1 cup unsalted chicken broth

  • 9 ounces sweet or spicy Italian chicken sausage links (about 2 cups), diced

  • 1 (8-ounce) package frozen mixed vegetables, such as sweet peas, corn, and carrots (about 1 1/4 cups)

  • 4 ounces white button mushrooms, sliced

  • 1/4 teaspoon fine salt

  • 1/2 teaspoon dried thyme

  • 1 tablespoon hot sauce, e.g. B. Tabasco (optional)

  • 1 (8-ounce) package chilled cookie dough (about 5 cookies)

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Place a rack in the center of the oven and preheat to 425 degrees. Lightly grease an 8 inch square casserole dish.

In a large saucepan over medium to medium heat, melt the butter. Stir in the flour and cook, stirring constantly, until just slightly darkened, about 1 minute. Add the milk and broth and cook, stirring constantly, until thickened and bubbling, about 5 minutes. Stir in the sausage, vegetables, mushrooms, salt, thyme, and hot sauce, if using. Cook, stirring occasionally, until thoroughly heated and thickened slightly more, about 5 minutes. Pour the mixture into the prepared casserole dish.

Remove the cookie dough from the wrapper and cut or break each cookie into three even pieces. Dot the casserole with the batter, nestling each piece in the sausage mixture but leaving space between them. The surface should be fairly evenly covered.

Bake for 15 minutes or until cookies are browned and filling is bubbling. Let rest for about 5 minutes before serving.

recipe source

By recipe editor Ann Maloney.

Tested by Ann Maloney.

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