Go Back
+ servings
Print

Turkey & Dumplings (With The Best Dumplings Ever)

Turkey and dumplings is the perfect winter supper. We tested and tested to find the best dumplings ever! 1 hour weeknight simple recipe for a warm cozy dinner.
Course Entrees
Cuisine American
Keyword stew, dumplings, turkey, turkey dumplings, dinner, easy recipe, weeknight dinner, soup, comfort food
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 -8 servings
Calories 574kcal
Author Dani Meyer

Ingredients

  • For Soup Base:
  • 3 containers 32 oz low-sodium chicken stock
  • 2 medium onions diced
  • 4 carrots peeled and sliced into 1 inch" rounds
  • 1 head broccoli chopped
  • 2 tablespoons butter approximately
  • 2 tablespoons olive oil approximately we use Delallo Olive Oil
  • 2-3 cups leftover chopped turkey meat chicken subs great!
  • 2 bay leaves
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme or a few fresh sprigs
  • 1 teaspoon powdered garlic or add in a few cloves fresh
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup half and half
  • 2 tablespoons cornstarch
  • For Dumplings:
  • 1 1/2 cups flour we tried with Bob's Red Mill Whole Wheat and all purpose with equal results
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk or half and half
  • Serve with: grated parmesan cheese fresh black pepper
  • Bring chicken stock to a boil in large stockpot while you prep ingredients.

Instructions

  • Saute onions, carrots, and broccoli in a large saute pan with butter. Add olive oil as needed if the pan looks dry. Cook until onions are translucent and carrots are beginning to soften. If using fresh garlic add it in for the last 3 minutes of cooking time.
  • Add sauteed vegetables, chopped turkey meat, and seasonings to the stockpot. Boil for 20-30 minutes until vegetables are softened to the desired state. Adjust seasoning if needed.
  • Whisk cornstarch into half and half until all lumps are gone. Whisk into the soup and boil for 5 minutes until slightly thickened.
  • In a medium bowl mix dumplings together. Swirl soup with a wooden spoon and add heaping tablespoons into the center of soup (needs to be at a rolling boil). Continue adding quickly until all batter is used up. Put the lid on and cook on high for 2-3 minutes.
  • Serve immediately. Top with grated parmesan and a bit of fresh cracked pepper

Nutrition

Serving: 1g | Calories: 574kcal | Carbohydrates: 54g | Protein: 49g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Cholesterol: 132mg | Sodium: 1664mg | Fiber: 5g | Sugar: 7g