Turkey and Dumplings
Transform your leftover turkey into pure comfort with this hearty Turkey and Dumplings recipe! Tender shredded turkey simmered in a rich, creamy broth alongside sautéed aromatic vegetables forms the flavorful base for this classic dish. Light, fluffy dumplings made from scratch are steamed directly in the broth, absorbing all those incredible flavors as they cook. Infused with fragrant thyme and sprinkled with fresh parsley, this one-pot meal is perfect for cozy evenings or holiday leftovers. With minimal prep time and satisfying results, Turkey and Dumplings delivers a nostalgic, home-cooked taste that warms the soul. Perfect for family dinners, this crowd-pleaser is sure to become a favorite on your recipe rotation!
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Recipe Information
Ingredients
- 4 cups Cooked turkey, shredded
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion, chopped
- 2 large Carrots, peeled and diced
- 2 medium Celery stalks, diced
- 2 cloves Garlic, minced
- 1 cup All-purpose flour
- 6 cups Chicken or turkey broth
- 1 cup Whole milk
- 2 Bay leaves
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups All-purpose flour (for dumplings)
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt (for dumplings)
- 1 cup Whole milk (for dumplings)
- 2 tablespoons Unsalted butter, melted (for dumplings)
- 2 tablespoons Fresh parsley, chopped
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the 1 cup of flour over the vegetables and stir continuously for 1-2 minutes to remove the raw flour taste.
Gradually add the broth, stirring to prevent lumps from forming. Bring the mixture to a gentle simmer.
Stir in the shredded turkey, bay leaves, thyme, salt, and pepper. Let the soup simmer gently for 20-25 minutes until slightly thickened.
Meanwhile, prepare the dumplings. In a medium mixing bowl, whisk together 2 cups of flour, baking powder, and 0.5 teaspoon salt.
Add the milk and melted butter to the dry ingredients, stirring until just combined. Do not overmix.
Drop spoonfuls of the dumpling dough (about 1-2 tablespoons each) into the simmering broth. Cover the pot with a lid and cook for 15 minutes without lifting the lid to allow the dumplings to steam.
Remove the lid and check the dumplings. They should be puffed and cooked through (a toothpick inserted into the center should come out clean).
Sprinkle with chopped parsley before serving. Remove bay leaves and serve warm.
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 1473 mg | 64% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 7.1 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 156 mg | 12% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 758 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
