Smoked Turkey Cobbler

Step 1 -Preheat the oven to 450 degrees F.

Step 2 -Line a baking sheet with parchment paper.

Step 3 -In a large bowl, add 1 1/3 cups of the flour, the polenta, the sugar, the baking powder, and 1/2 teaspoon salt and whisk to combine.

Step 4 -Cut 4 tablespoons of the butter into small pieces and blend the small pieces into the dry ingredients mixture with a pastry blender until the mixture resembles a coarse meal.

Step 5 -Add 1/2 cup of the corn and the green onions to the flour mixture and stir to combine.

Step 6 -Gently stir in the buttermilk until just combined.

Step 7 -Drop 1/4 cupfuls of the batter, 2 inches apart, onto the prepared baking sheet.

Step 8 -Melt 1 tablespoon of the butter.

Step 9 -Brush the tops of the batter with the melted butter.

Step 10 -Bake until the biscuits are pale blonde, about 12 minutes. They may not be cooked all the way through, but they will bake again on the cobbler. Set them aside.

Step 11 -Reduce the oven temperature to 425 degrees F.

Step 12 -In a large saucepan over medium-high heat, melt 2 tablespoons of the butter.

Step 13 -Add the remaining the corn, the green beans, the green bell pepper, the red bell pepper, and the chipotle peppers to the melted butter and cook until the vegetables are tender, about 5 minutes

Step 14 -In a separate medium skillet over medium heat, melt the remaining butter.

Step 15 -Add the remaining flour to the melted butter and cook, while stirring, until golden, about 1 minute.

Step 16 -Add in the broth, the milk, and the remaining salt, while constantly whisking.

Step 17 -Bring the broth mixture to a simmer, while whisking, and cook until smooth and thickened.

Step 18 -Pour the sauce mixture over the vegetable mixture.

Step 19 -Add the turkey to the vegetable-sauce mixture and stir to combine.

Step 20 -Pour the turkey mixture into a 2-1/2-quart casserole dish and top it with the reserved biscuits.

Step 21 -Bake until bubbly and the biscuits are golden-brown, about 30 minutes.

Step 22 -Serve.