Our November Bunco was oh soooo yummy and fun! Tammy's house was filled with the aroma of fall and Thanksgiving. Thank you for a wonderful dinner! The Gobbler Cobbler Pie was a hit to say the least. Yes, Fran liked the gobbler pie better than she likes Donny Osmond!
November Winners
Most Buncos ~ Kris
Most Wins ~ Desi
Last Bunco ~ Bonnie
Most Snake Eyes ~ Toni R
Most Trips ~ Fran
Most Losses ~ Tammy
50/50 ~ Toni H
Gobbler Cobbler Pie (makes 2 pies)
Ingredients
• 1 package long-grain wild rice (recommended: Uncle Ben's)
• 1 medium onion, diced
• 1 yellow bell pepper, diced
• 1 green bell pepper, diced
• 1 package fresh sliced mushrooms (I used canned)
• 1 tablespoon oil
• 1 can French style green beans, drained
• 3 cups cooked turkey or chicken - chopped
• 1 can cream of chicken soup
• 2 cups grated Cheddar cheese
• 1 small can sliced water chestnuts, drained
• 1 teaspoon poultry seasoning
• 1 cup sour cream
• 1 package preformed pie crust (2 crusts)
• 1 egg, beaten
Directions
Preheat oven to 425 degrees F.
Prepare the rice according to package instructions and set aside. Saute onions, peppers, and mushrooms in oil and set aside.
Combine all ingredients except 1 cup of cheese and pie crust, into large bowl and mix well. Pour into greased 9-inch glass pie plate. Top with remaining 1 cup cheese and set aside.
Roll out pie crust, cut into 1/2-inch wide strips and cover dish in lattice design, then brush dough lightly with egg wash.
Place in 425 degree F oven for 30 minutes, when top is golden brown, remove, let cool, before serving.
This dish is an excellent way to use holiday turkey leftovers, plus it freezes well.
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