Description
This Leftover Turkey and Dumplings recipe transforms your turkey leftovers into a comforting, hearty meal. Featuring tender shredded turkey simmered in a flavorful broth with sautéed vegetables and topped with fluffy garlic and chive drop dumplings, this dish is perfect for cozy dinners or family gatherings.
Ingredients
Scale
Vegetables and Broth
- 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 garlic, minced
- 6 cups turkey broth (see notes)
Roux and Main Ingredients
- 3 tbsp butter
- 3 tbsp all-purpose 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 all-purpose 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 Vegetables: Dice or slice the onions, carrots, and celery into similar-sized pieces for even cooking. Mince the garlic. Set all these aside. Also, measure out the ingredients needed for the dumplings separately to keep organized.
- Sauté Vegetables: In a heavy-bottomed braising pan or Dutch oven, melt 1 tablespoon of butter over medium-high heat. Add the diced onions, carrots, and celery. Sauté for 6-7 minutes until the onions become translucent and the mixture is fragrant. Stir in minced garlic, thyme, and MSG, cooking for an additional minute. Then transfer the sautéed veggies to a bowl temporarily.
- Make the Roux: In the same pan, melt the remaining 3 tablespoons of butter over low to medium heat. Stir in the all-purpose flour until fully absorbed to create a smooth roux. Continue cooking it for 7-10 minutes, stirring occasionally, until it turns blonde or light in color, which helps eliminate the raw flour taste.
- Add Broth and Simmer: Slowly pour in the turkey broth while whisking to scrape up any browned bits (fond) from the bottom of the pan. Increase the heat back to medium-high and bring the mixture to a low simmer until it thickens slightly, forming the base of the stew.
- Combine Ingredients: Stir the apple cider vinegar, shredded cooked turkey, frozen peas, and the sautéed vegetable mixture back into the pan. Mix well to combine all the flavors evenly.
- Prepare Dumpling Dough: In a bowl, mix together the all-purpose flour, chopped chives, minced garlic, salt, baking powder, and baking soda for the dumplings. In a separate bowl, whisk the egg with buttermilk, then pour the wet ingredients into the dry ones. Gently mix until a loose, shaggy dough forms. Avoid overmixing to keep the dumplings tender.
- Cook Dumplings: Using a tablespoon, scoop portions of the dough onto the simmering turkey mixture, spacing them apart to allow for expansion during cooking. Reduce heat to low, cover the pan, and let the dumplings cook for 15-20 minutes, or until they are fully cooked and fluffy.
- Finish and Serve: Optionally garnish with additional chopped chives. Season the dish with salt and black pepper to your taste. Serve hot to enjoy this warm, comforting turkey and dumplings meal.
Notes
- Turkey broth can be homemade from leftover turkey bones or store-bought for convenience.
- MSG is optional but adds umami flavor; omit if sensitive or prefer natural seasoning.
- Be careful not to overmix dumpling dough to keep them light and fluffy.
- Using a heavy-bottomed braising pan or Dutch oven helps with even cooking and heat retention.
- Adjust the amount of apple cider vinegar to taste; it adds a subtle tang that brightens the stew.
Nutrition
- Serving Size: 1 bowl (approximately 1 cup)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg
