Turkey and Dumplings Recipe

By Melissa Norris | How to articles

Dec 28

After Christmas dinner, many of us have leftover turkey or chicken. I actually had deboned my turkey after Thanksgiving and froze a bag of cubed meat. While writing a scene in my novel, my heroine made turkey and dumplings and my mouth started watering. So here’s today’s post and recipe.

Homemade Turkey and Dumplings Nourishing Comfort Food www.MelissaKNorris.com Pioneering Today

Turkey and Dumplings

1 to 2 cups turkey or chicken

1/2 medium onion, diced

2 cloves chopped garlic (grow your own)

2 cups of chicken broth or your own stock (preferably organic)

Add whatever vegetable you have on hand or prefer. For time and ease, I usually toss in half a bag of mixed frozen vegetables, but canned works too. Some veggies I end up freezing from our garden instead of canning, such as butternut squash, broccoli, etc.

Add broth until the top of your vegetables and meat are covered by a half-inch or so. Bring to a low boil.

Dumplings (the original recipe was half this, but I love dumplings & always doubled it, so I rewrote it this way)

1 cup flour

2 teaspoons baking powder

1/2 teaspoon sea salt

1/2 cup milk

2 tablespoons oil (your choice, lard, melted organic butter, olive or coconut are my choices, vegetable oil is chock full of GMO’s)

Mix dumplings and once vegetables are cooked half way, drop dumplings by the spoonful on top of your soup-dough will be sticky. Low boil for 10 minutes with the lid on, this will cook the top of the dumpling. Then, simmer for 10 minutes with the lid off.

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Turkey and Dumplings Recipe
 
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Author:
Serves: 10
Ingredients
  • 1 to 2 cups turkey or chicken
  • ½ medium onion, diced
  • 2 cloves chopped garlic (grow your own)
  • 2 cups of chicken broth or your own stock (preferably organic)
  • 2 cups chopped veggies of your choice, frozen work well
  • Dumplings (the original recipe was half this, but I love dumplings & always doubled it, so I rewrote it this way)
  • 1 cup flour
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • ½ cup milk
  • 2 tablespoons oil (your choice, lard, melted organic butter, olive or coconut are my choices, vegetable oil is chock full of GMO’s and not used in our kitchen)
Instructions
  1. Put vegetables and meat in a Dutch oven. Cover with broth or stock, bring to a simmer.
  2. Combine dumpling ingredients and stir together until it forms a sticky dough. When vegetables are cooked half way, drop dumplings by the spoonful on top of your soup-dough will be sticky. Lightly simmer for 10 minutes with the lid on, this will cook the top of the dumpling. Then, simmer for 10 minutes with the lid off.
Hope you enjoy. Some recipes are classics and I love imagining the pioneers sharing the same dishes we still enjoy today. A lot of my recipes are shared by characters-here’s my molasses sugar cookie recipe.

What’s your favorite leftover recipe?

About the Author

Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen.

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