Turkey and dumplings, a recipe featuring leftover turkey, carrots, celery, and homemade dumplings.
- 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
- 2 cups all-purpose flour
- 2 ¼ teaspoons baking powder
- 1 teaspoon Kosher salt
- 1 cup whole milk
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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.
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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.
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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.
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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.
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Once the dumplings have finished cooking, remove from the heat, stir in the cream and fresh herbs, if using. Serve and enjoy.