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.
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)
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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.
Serve this up with bacon wrapped asparagus or leftover green bean casserole.
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Turkey and Dumplings Recipe
Ingredients
- 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
- 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
- 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 and not used in our kitchen
Instructions
- Put vegetables and meat in a Dutch oven. Cover with broth or stock, bring to a simmer.
- 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. Cooking with wild game (so it tastes good!) has some great tips for those of you preparing a wild turkey.
A lot of my recipes are shared by characters-here’s my molasses sugar cookie recipe. What’s your favorite leftover recipe?
This Turkey and Dumplings recipe looks amazing! I can’t wait to try it out, especially with the homemade dumplings. Perfect comfort food for the colder months. Thanks for sharing, Melissa!
I tried your Turkey and Dumplings recipe last night, and it was a hit with my family! The flavors are incredible, and the dumplings turned out so fluffy. Thank you for sharing such a comforting dish! Can’t wait to make it again.
I had never had this before but it was amazing! Thank You For Sharing! I first used chicken because that’s what’s in my freezer along with some frozen chicken gravy. It was so good I asked my parents if I could make some for them the next day. They said yes and using what they had it ended up as more of a “Chicken Pot Pie Soup” that my parents and siblings all LOVED! (Possibly the only 100% satisfaction recipe my mom has ever found!) They all ate until they couldn’t eat any more and they all asked for the recipe! Thank you!
How about a gluten free dumpling recipe?
Like to try some of your recipes. I’m always trying new recipes. My husband is a meat and potato person. He only likes certain vegetables. I like bread recipes too.
I prefer to use turkey with my dumplings or noodles hands down over chicken! The broth is so much more rich!
Thank you for sharing Melissa! This was delicious and hit the spot this cold rainy night. In the dumpling ingredients, I used almond milk instead of cow milk, because of my son’s allergies and there was no difference. Plus, I was able to use up leftover chicken and veggies. Love your website! Keep up the good work!
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YUM, Melissa! I love dumplings but hadn’t ever used them with leftover turkey. Great idea!
Sue, if it has a dumpling in it, I’m on board. I even prefer blackberries and dumplings vs. regular cobbler or pie.
This looks yummy! Thanks for sharing!
My family loves chicken and dumplings. Thanks for sharing your recipe. As for favorite left over recipe my family usually eats everything separate before I have time to put it all together to make a leftovers meal.
Andrea, I don’t always have everything leftover to make some of the casseroles. I’ve considered hiding some just so I can try out a few recipes. lol