Turkey and Mushroom Dumplings in Rich Broth Recipe

If you’re looking for a cozy, comforting dish that’s a little bit fancy but totally doable, you’re going to adore this Turkey and Mushroom Dumplings in Rich Broth Recipe. I absolutely love how this turns out—tender, fluffy dumplings swimming in a savory broth dotted with earthy mushrooms and tender turkey. It’s the kind of meal that warms the soul and fills the kitchen with irresistible aromas, perfect for chilly evenings or anytime you want to treat yourself to some serious comfort food. Stick around, because I’m sharing all my tips to help you nail it on your very first try!

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Ingredients You’ll Need

These ingredients blend beautifully, combining meaty turkey, earthy mushrooms, crispy bacon, and fresh herbs to create that rich, comforting flavor we all crave. When you shop, look for fresh herbs and good-quality chicken stock—it really makes a difference.

• Cooked Turkey Breast: Leftover turkey works perfectly here, and it’s a great way to repurpose holiday or roast chicken.
• Bacon: Adds smoky depth and renders flavorful fat to sauté mushrooms.
• Cremini Mushrooms: These have a nice, earthy flavor, and their texture holds up beautifully in the broth.
• Sweet Onion: Gives a gentle sweetness that balances the savory components.
• Carrots: Adds a subtle sweetness and a bit of crunch.
• Garlic Cloves: For that warm, aromatic punch that rounds out the base.
• Fresh Rosemary and Thyme: The holy herbs for making broth taste fancy, fresh, and fragrant.
• All-purpose Flour: Used twice—for thickening the broth and for the dumplings themselves.
• Low-sodium Chicken Stock: The backbone of the broth to keep it rich without overpowering saltiness.
• Heavy Cream: Adds a touch of silkiness and richness to the broth at the end.
• Eggs and Buttermilk: These keep your dumplings tender and flavorful.
• Baking Powder and Salt: Essential for giving dumplings that perfect lift and taste.

Variations

I love experimenting with this Turkey and Mushroom Dumplings in Rich Broth Recipe — it’s so adaptable. You can easily swap turkey for chicken or even go vegetarian by skipping the bacon and turkey and using vegetable broth instead. You can also add different herbs or veggies depending on what you have on hand.

• Mushroom Medley: I once made this with shiitake and oyster mushrooms alongside cremini for an extra depth of flavor that my family went nuts over.
• Dairy-Free Version: I replaced the heavy cream with coconut milk and used a plant-based milk instead of buttermilk once – still delicious and creamy with a slight twist!
• Spicy Kick: Add a pinch of red pepper flakes with the herbs to give your broth a subtle warmth that I find perfectly balanced.

How to Make Turkey and Mushroom Dumplings in Rich Broth Recipe

Step 1: Render Bacon and Sauté Mushrooms

Start by heating your pot over medium-low heat to render the bacon fat nice and slow—this is the trick I learned to get perfectly crisp bacon without burning. Once crispy, scoop the bacon out and set it on a paper towel to drain. Then toss in the mushrooms — cooking them in the bacon fat really brings out their flavor and gives the broth a deep, smoky earthiness. Cook until the mushrooms are soft and juicy, about 6 to 8 minutes, stirring occasionally to get even browning. Remove and set aside with the bacon.

Step 2: Cook the Aromatics

Now add butter to your pot, then toss in diced onions, carrots, minced garlic, rosemary, and thyme. Don’t forget a pinch of salt and pepper here to pull the flavors together. Cook everything until it’s softened and fragrant—about 5 minutes. This is the base that’ll make your broth sing.

Step 3: Prepare the Dumpling Dough

While the veggies do their thing, mix up your dumpling batter. Whisk together flour, baking powder, and salt in a bowl. In another bowl, lightly beat your eggs and combine with buttermilk, then stir it into the dry ingredients until just combined. Don’t overmix here — a few lumps are totally okay. Let the batter rest for a few minutes while you finish the broth.

Step 4: Thicken and Build the Broth

Sprinkle the flour over your veggies in the pot and stir well until the flour coats everything evenly. Keep stirring for about 5 minutes as the flour cooks and turns a lovely golden color—this is what prevents that raw flour taste and helps thicken the broth later. Gradually pour in your chicken stock one cup at a time, stirring constantly so the mixture thickens smoothly without lumps.

Step 5: Add Mushrooms, Turkey, and Simmer

Return those cooked mushrooms and your shredded turkey to the pot. Turn up the heat slightly and bring everything to a gentle simmer. Let it bubble away for about 10 minutes so the flavors meld nicely and the broth thickens to a luscious consistency. Finally, stir in the heavy cream to add that beautifully rich, silky finish.

Step 6: Drop Dumplings and Cook

Here’s where the fun really begins! Drop large spoonfuls of your dumpling batter all over the top of the simmering broth—don’t be shy, I like to cover most of the surface. Make sure the broth is bubbling gently so the dumplings cook through in about 10 to 15 minutes. After 10 minutes, I carefully flip each dumpling over with a spoon to ensure they cook evenly on both sides, then continue cooking for another 5 to 10 minutes. You’ll know they’re done when they’re puffed up, firm, and springy to the touch.

Step 7: Garnish and Serve

Sprinkle those crispy bacon bits and some fresh thyme or oregano right over the top before you ladle it into bowls. This step adds a lovely texture and fresh aroma that just pulls everything together. Serve immediately—you’ll want to dig in as soon as it’s ready!

How to Serve Turkey and Mushroom Dumplings in Rich Broth Recipe

Garnishes

I like to keep it simple but flavorful—crispy bacon bits scattered over the top add beautiful crunch and smoky zing, while a sprinkle of fresh thyme or oregano lifts the whole dish with a burst of herbal brightness. Sometimes I even add a tiny drizzle of good olive oil for a little extra richness.

Side Dishes

This recipe is hearty enough to stand alone, but if you want to round it out, a crisp green salad with a lemon vinaigrette cuts through the richness beautifully. Or try some crusty bread for dunking in the rich broth—I swear, it makes this meal even more irresistible.

Creative Ways to Present

For family gatherings or special dinners, I’ve served this dish in rustic bowls and topped with a sprinkle of toasted pumpkin seeds for a little festive crunch. Sometimes I arrange the dumplings neatly in the pot before ladling broth over, making it look like a cozy dumpling “carpet.” It’s a fun way to impress guests with little extra effort.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. I like to gently reheat on the stove, adding a splash of chicken stock or milk to loosen the broth back up so it’s not too thick or gluey. If you find the dumplings have soaked up too much liquid, a little extra warmth and liquid brightens the whole dish.

Freezing

Freezing this recipe is totally doable, but I recommend freezing the broth and dumplings separately if you can. I usually freeze the broth in freezer-safe containers and the dumplings on a tray, then combine and heat together when ready. This helps keep dumplings from getting too soggy or mushy after thawing.

Reheating

When reheating, warm the broth gently in a pot over medium-low heat to avoid breaking down the dumplings. Stir occasionally and add a little extra stock or milk if the broth feels too thick. This method keeps the dumplings fluffy and the broth smooth, just like when freshly made.

FAQs

Final Thoughts

This Turkey and Mushroom Dumplings in Rich Broth Recipe holds a special place in my kitchen. It’s one of those dishes that feels like a warm hug, making the most of leftovers while delivering fresh, satisfying flavors. I hope you find as much joy in making and sharing it as I do. Give it a go — I promise you’ll want to keep this one in your comfort-food arsenal for years to come!

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