Goodbye, cold turkey sandwiches --the best leftover recipes are the ones that don't make you feel like you're eating leftovers. Comforting and completely satisfying, there is no better way to put your leftover Thanksgiving turkey to good use than with this one-pot Turkey and Dumplings Recipe!
Easy to make, with great big, fluffy dumplings, shredded turkey, and the perfect medley of fresh vegetables and herbs, this soup is not only a Southern masterpiece of flavors, it's a meal the whole family will love. Simple to make; even easier to devour.
TURKEY AND DUMPLINGS INGREDIENTS
- Vegetables - You can't have Turkey and Dumplings without mirepoix. This is a mix of diced onions, carrots, and celery and you'll find it in many classic soup recipes, such as Chicken Noodle Soup and of course, Chicken and Dumplings.
- Chicken Broth - Be sure to use unsalted chicken broth so you're able to control the amount of sodium going into your soup.
- Turkey - Leftover Thanksgiving Turkey is the ideal protein for this recipe, however, if you don't have any on hand you can easily bake up some turkey tenderloins or use baked chicken breasts in place of the turkey.
- Flour - You will need all-purpose flour to make up the body of the dumplings. Do not use self-rising flour.
- Baking Powder - Baking powder is the required leavener for the dumplings. Do not swap it out for baking soda, they are not the same product.
- Milk - You can use 2% or whole milk for the dumplings, but do not trade in milk for cream or half-and-half. It would make your dumplings to heavy.
- Cream (Optional) - The cream goes in at the end of the recipe and adds a rich and creamy feel to the soup. However, if you are counting calories you can leave it out altogether.
- Herbs and Seasoning - Fresh herbs like sage, thyme and parsley add a note of freshness and flavor intricacy to Turkey and Dumplings, however, like they cream they are an optional ingredient. You will need to have Kosher salt and black pepper on hand.
If you want to prepare your turkey for this recipe, check out our Smoked Turkey Breast!
HOW TO MAKE TURKEY AND DUMPLINGS
- Cook the Vegetables - Add the oil to a Dutch oven or large pot, followed by the diced vegetables, and cook until softened.
- Add Broth, Turkey, and Seasoning - Add the remaining soup ingredients and simmer while you make the dumplings.
- Make the Dumplings - To make the dumplings for Turkey and Dumplings, start by combining the dry ingredients. Then, add the milk and stir to combine. You may need to gently knead the dough to bring it together.
- Add Dumplings and Simmer - Carefully scoop a tablespoon-sized drop of dough into simmering soup, cover, and allow to cook for about 15 minutes or until the dumplings are cooked through.
- Add Cream and Herbs - Add the cream (if desired) to the pot, along with the fresh herbs, stir and serve.
4 LEFTOVER TURKEY RECIPES YOU'LL LOVE
- Turkey Club Salad features turkey, roasted grape tomatoes and an easy avocado-green goddess dressing made in a blender.
- Turkey Salad is perfect for sandwiches, spreading on crackers, or topping off a bed full of mixed greens!
- Turkey Casserole is creamy and comforting, and only takes 20 minutes to prep! Featuring a quick and easy cream of mushroom sauce, chopped turkey, pasta, and peas.
- Chopped Turkey Salad is a fun alternative to chicken salad. It's full of shredded turkey, cranberries, walnuts, and goat cheese!
Turkey and Dumplings
Turkey and dumplings, a recipe featuring leftover turkey, carrots, celery, and homemade dumplings.
Servings: 6
Calories: 433kcal
Ingredients
For the Soup:
- 2 tablespoons canola oil
- 3 stalks celery sliced on a bias, ¼" thick
- 3 carrots sliced on a bias, ¼" thick
- 1 yellow onion diced
- 6 ½ cups unsalted chicken broth
- 2-3 cups cooked turkey (skin removed) chopped or shredded
- 1 ¼ teaspoon Kosher salt
- ½ teaspoon black pepper
- ¾ cup cream
- 1 teaspoon fresh, minced sage optional
- 1 teaspoon fresh, minced parsley optional
- 1 teaspoon fresh, minced thyme optional
For the Dumplings:
- 2 cups all-purpose flour
- 2 ¼ teaspoons baking powder
- 1 teaspoon Kosher salt
- 1 cup whole milk
Instructions
- Add canola oil to an enameled cast iron Dutch oven or a large pot over medium heat. Add the celery, carrots, and onions, and stir to coat in oil. Cover the vegetables and allow to cook 8 minutes, lifting the lid to stir occasionally.
- Add the chicken broth, along with the cooked turkey, salt, and pepper, and allow to come to a simmer. Reduce the heat to maintain a simmer.
- To make the dumplings, combine flour, baking powder, and salt in a mixing bowl and whisk to combine. Pour in the milk and stir with a wooden spoon to combine. Knead gently if necessary to bring the dough together.
- Scoop a tablespoon of dough at time into the simmering soup. Once all of the dumplings have been added, stir and cover the pot. Allow to simmer about 15 minutes, until the dumplings have cooked through.
- Once the dumplings have finished cooking, remove from the heat, stir in the cream and fresh herbs, if using. Serve and enjoy.
Nutrition
Calories: 433kcal | Carbohydrates: 43g | Protein: 19g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 1054mg | Potassium: 742mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5725IU | Vitamin C: 4.5mg | Calcium: 173mg | Iron: 3.1mg
Amanda says
This is some seriously delicious comfort food! Those dumplings are perfectly tender, and I love the flavor the fresh herbs add. So good!