Description
A comforting and hearty Turkey and Mushroom Dumplings recipe perfect for using leftover turkey. This dish combines crispy bacon, sautéed mushrooms, fresh herbs, and tender dumplings simmered in a flavorful chicken stock and cream broth, ideal for a satisfying meal any time of the year.
Ingredients
Scale
Meat and Vegetables
- 8 to 12 ounces leftover cooked and shredded/cut up turkey breast
- 4 slices bacon, chopped
- 16 ounces sliced cremini mushrooms
- 1 sweet onion, diced
- 1/2 cup sliced carrots
- 4 garlic cloves, minced
Herbs and Seasonings
- 1/2 teaspoon chopped fresh rosemary
- 1/2 teaspoon chopped fresh thyme
- Salt and pepper to taste
Broth and Thickening
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken stock
- 1/3 cup heavy cream
- 2 tablespoons butter
Dumplings
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 1 cup buttermilk
Instructions
- Cook the Bacon: Heat a large pot over medium-low heat and add the chopped bacon. Cook until crispy and the fat is rendered. Remove the bacon with a slotted spoon and drain on paper towels, leaving the bacon fat in the pot.
- Sauté the Mushrooms: Add sliced cremini mushrooms to the bacon fat and cook, stirring occasionally, until soft and juicy, about 6 to 8 minutes. Remove mushrooms and set aside.
- Cook Vegetables: Add 2 tablespoons butter to the pot. Then add diced onions, sliced carrots, minced garlic, chopped rosemary, and thyme. Sprinkle with salt and pepper. Cook, stirring often, until vegetables soften, about 5 minutes.
- Prepare Dumpling Dough: In a large bowl, whisk together flour, baking powder, and salt. In another bowl, combine buttermilk and beaten eggs. Stir wet ingredients into dry ingredients until just mixed. Set aside.
- Make the Broth Base: Stir 1/4 cup flour into the cooked vegetables until coated. Continue stirring until the flour cooks and turns golden, about 5 minutes.
- Add Stock and Simmer: Slowly pour in chicken stock, 1 cup at a time, stirring well continuously. The broth will thicken gradually. Add the sautéed mushrooms and shredded turkey to the pot. Increase heat to bring to a simmer and cook for about 10 minutes to allow thickening and flavors to meld.
- Add Cream: Stir in heavy cream thoroughly to enrich the broth.
- Add Dumplings: Drop large spoonfuls of dumpling dough evenly over the simmering soup surface, covering as much as possible. Cover the pot and cook for 10 to 15 minutes with simmering to cook the dumplings completely.
- Flip Dumplings: After about 10 minutes, gently flip the dumplings over and cook for an additional 5 to 10 minutes to ensure even cooking.
- Garnish and Serve: Top the finished dish with crispy bacon pieces, fresh thyme, and oregano. Serve immediately, enjoying the hearty and comforting dumplings with rich broth.
Notes
- This recipe works wonderfully with leftover turkey but chicken can be substituted.
- For reheating, add extra chicken stock or milk to loosen the broth and maintain creaminess.
- Do not overcrowd the pot when adding dumplings; overlapping is fine as they cook thoroughly when simmered.
- Using fresh herbs like rosemary and thyme greatly enhances the flavor profile.
- Low-sodium chicken stock helps control saltiness; adjust seasoning at the end.
Nutrition
- Serving Size: 1 bowl (about 1/6 of recipe)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 95 mg
