Leftover Turkey and Dumplings

A creamy stew is filled with vegetables, savory turkey stock, seasonings, and leftover turkey, then topped with fluffy buttermilk drop dumplings. Each slurp will warm your soul!

Course Main Course

Cuisine American

Keyword Leftover Turkey, Leftover Turkey Recipes, Turkey and Dumplings

Prep Time 10

Cook Time 15

Servings servings

Calories 296kcal

Author Cara Harbstreet

Ingredients

1 tbsp butter
1 cup onions diced (yellow, white, or sweet onion recommended)
1 cup carrots diced or thinly sliced
1 cup celery sliced
1 cup frozen peas
3-4 cloves or garlic minced
6 cups turkey broth see notes
3 tbsp butter
3 tbsp AP flour
3 cups cooked turkey shredded or chopped (white and dark meat)
1 tbsp apple cider vinegar
¼ to ½ tsp MSG
1 tsp dried thyme or ½ tbsp fresh thyme

Garlic and Chive Drop Dumplings

190 grams AP flour about 1 ½ cups
2 tbsp chopped chives
2 cloves garlic minced
½ tsp salt
1 large egg
½ cup buttermilk
1 tsp baking powder
½ tsp baking soda
Salt and black pepper to taste

Instructions

Prepare the veggies by dicing or slicing into similar sized pieces. Set aside. Measure ingredients for the dumplings and set aside (separately).
Using a heavy bottomed braising pan or Dutch oven, melt 1 tbsp butter over medium-high heat. Once melted, add the onions, carrots, and celery. Saute 6-7 minutes or until the onions are translucent and fragrant. Stir in the garlic, thyme, and MSG and cook 1 minute more, then transfer the veggie mixture to a bowl.
Melt the remaining butter in the same pan and reduce to low or medium heat. Stir in the flour until it’s fully absorbed. Once smooth, cook for 7-10 minutes to form a blonde or light roux.
Pour in the turkey broth, whisking to scrape the frond from the bottom of the pan. Raise the heat back to medium-high to bring to a low simmer. Once thickened, stir in the vinegar, turkey, and peas.
Meanwhile, mix the AP flour, chives, garlic, salt, baking powder, and baking soda for the dumplings. Whisk the egg with the buttermilk, then pour it in and mix with the dry ingredients to form a loose, shaggy dough (do not overwork). Use a tablespoon to scoop the dough onto the turkey mixture, leaving space between to allow for expansion as they cook. Repeat with the remaining dough.
Reduce heat to low, cover, and cook 15-20 minutes or until the dumplings are fully baked. Garnish with additional chopped chives (option), season with salt and pepper to taste. Serve hot.

Notes

**Option to use 5 cups turkey or chicken broth + 1 cup leftover gravy.

If using frozen leftover turkey, fully thaw in advance to avoid watering down and diluting the stew.

Nutrition