This turkey and dumplings recipe is just like my Southern Granny used to make with rolled out dumplings (more similar to noodles). With a creamy soup base and tender dumplings, this is the perfect comfort food when the weather gets cold. A great recipe for using leftover turkey or rotisserie chicken!
Turkey and Dumplings Video
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Turkey and Dumplings
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This turkey and dumplings recipe is just like my Southern Granny used to make with rolled out dumplings (more similar to noodles). With a creamy soup base and tender dumplings, this is the perfect comfort food when the weather gets cold. A great recipe for using leftover turkey or rotisserie chicken!
Ingredients
- 4 cups cooked diced turkey *Or substitute rotisserie chicken
- 4 tablespoons butter
- 1 medium yellow onion small diced
- 1 large carrot small diced
- 1 stalk celery diced
- 2 cloves minced garlic
- ¼ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ⅓ cup all purpose flour
- 4 cups turkey stock *Or substitute chicken stock
- 1 cup half and half
- 1 can cream of chicken soup
- ¼ teaspoon black pepper
- ½ teaspoon salt
For the Dumplings:
- 2 cups all purpose flour plus more for rolling
- ½ teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup buttermilk
- 4 tablespoons butter melted
Instructions
- Make dumpling dough. In a large bowl, mix together flour, baking powder, salt, and black pepper. Make a well in the center and add buttermilk and melted butter. Mix all ingredients together until a dough ball forms. Do not over mix. Set dough ball aside.
- In a large pot over low to medium-low heat, add 4 tablespoons butter and the diced onion. Cook onions down until very soft, about 5-6 minutes.
- When onions are tender, add carrot, celery, garlic, rosemary, and thyme to the pot. Cook on low to medium-low about 5-7 minutes, stirring occasionally.
- Add flour to the pot with the vegetables and cook about 2-3 minutes, stirring frequently.
- Add turkey stock, half and half, cream of chicken soup, and diced turkey to the pot. Stir all ingredients together and cook on low while you make the dumplings.
- Roll and cut the dumplings. Add a light dusting of flour to your countertop and a rolling pin. Turn the dumpling dough out onto the counter, and knead a few times. Then roll out into a rectangular shape about ¼" thick. Use a pizza cutter or knife to cut into 1" squares.
- Mix about half of the dumplings in to the turkey soup mixture. Then lightly place the remaining dumplings on top of the soup. Cover and simmer about 20 minutes, stirring occasionally. After 20 minutes, add salt and pepper to taste.
- Serve hot and enjoy!
I used this recipe as the basis for creating some pot pies and it was in a whole other class from any pot pie that I’ve ever had. Fantastic!
Notes on what I did:
– Turkey was brined, smoked, and injected with garlic butter (after 30+ years this has become our std bird for the holiday)
– We used fresh stock made from Turkey bones, skin, smoked neck, and tail + chicken bones and skin
– Used puffed pastry that Neil suggested
Neil, that was by far the best leftover turkey recipe I have ever made!! The turkey stayed moist and got gobbled up (pun intended) by all the guests for my annual after Thanksgiving Thanksgiving.
Several diners asked for the recipe, I wrote down your web site; what the he’ll we could always use some more friends.
maybe you can cook for them also…lol
Enjoy your holidays and keep cooking brother.
peace to you and your family,
Carl G.