Leftover Turkey and Dumplings Recipe

If you ever find yourself staring at a mountain of leftover turkey wondering what to do with it, let me share a game-changer: my Leftover Turkey and Dumplings Recipe. It’s cozy, comforting, and downright addictive—a perfect way to transform those turkey scraps into a soul-satisfying meal that feels brand-new. Stick with me, and I’ll walk you through every step so your dumplings come out fluffy, the broth rich, and the turkey tender every single time.

Ingredients You’ll Need

This recipe balances fresh veggies, flavorful broth, and those pillowy dumplings to create something that feels both rich and light. When shopping, I recommend grabbing fresh herbs if you can—they really brighten the whole dish.

• Butter: Essential for sautéing and making a smooth roux base that thickens the broth luxuriously.
• Onions: Choose yellow, white, or sweet onions—they all bring a lovely sweetness once softened.
• Carrots: Diced or thinly sliced for a tender bite and natural sweetness.
• Celery: Adds a subtle, savory note and a little crunch if you leave it slightly firm.
• Frozen peas: Great for a pop of color and sweetness—frozen works fine here.
• Garlic: Minced fresh garlic amps up that comforting aroma and flavor.
• Turkey broth: Homemade or store-bought works—homemade is amazing but store versions can be quite tasty too.
• All-purpose flour: Used twice—for the roux and the dumplings—to give structure and tenderness.
• Cooked turkey: Shredded or chopped, the star ingredient you’re elevating.
• Apple cider vinegar: This little splash brightens the whole pot without tasting vinegary.
• MSG: A pinch makes flavors sing, but totally optional if you prefer to skip.
• Dried or fresh thyme: Adds herbal warmth—fresh thyme gives a nicer aroma but dried works well too.
• Chives: Fresh, chopped chives go into the dumplings for a mild oniony note and as a garnish.
• Egg and buttermilk: Create tender, fluffy dumplings you’ll wish you could eat every day.
• Baking powder and baking soda: Give your dumplings the perfect lift and light texture.
• Salt and black pepper: To season everything just right at the end.

Variations

I love how flexible this Leftover Turkey and Dumplings Recipe is. Over time, I’ve tweaked it to suit different moods or what I have on hand, and I encourage you to do the same—it’s your kitchen playground!

• Vegetable Upgrades: Toss in some mushrooms or corn for extra texture and flavor—I find mushrooms add a nice earthiness.
• Herbal Spins: Swap thyme for rosemary or sage if that’s what you’ve got; each changes the vibe in a subtle but tasty way.
• Dairy-Free Dumplings: Use almond milk or coconut milk and a flax egg instead of buttermilk and egg for a dairy-free version.
• Spice It Up: Add a pinch of cayenne or smoked paprika into the broth to give the dish a warm kick that my family loves.

How to Make Leftover Turkey and Dumplings Recipe

Step 1: Prep Your Veggies and Turkey

Start by dicing your onions, carrots, and celery into evenly sized pieces—that way they cook uniformly and create a balanced texture. Mince your garlic and get your turkey shredded or chopped. I like mixing white and dark meat for flavor contrast, but use whatever you have. Set all this aside while you gather the rest of your ingredients for the dumplings.

Step 2: Sauté the Veggies

Melt 1 tablespoon of butter in a heavy-bottomed pan—if you’ve got a Dutch oven, that’s perfect. Toss in the onions, carrots, and celery and cook over medium-high heat until the onions look translucent and everything smells amazing, about 6-7 minutes. Then stir in garlic, thyme, and your optional MSG, and cook just for 1 more minute before transferring to a bowl.

Step 3: Whip Up the Roux

Back in the same pan, lower the heat to medium or low and melt 3 tablespoons of butter. Stir in the flour until it’s completely absorbed and smooth—this is going to thicken your broth beautifully. Cook the roux, stirring frequently, until it turns a pale blonde color, about 7-10 minutes. Patience here really pays off; it gets rid of any raw flour taste and creates that silky base.

Step 4: Build the Broth and Add Turkey

Gradually pour in your turkey broth while whisking vigorously—this helps scrape up all the flavorful bits stuck on the pan. Crank the heat back up to medium-high to bring it to a gentle simmer. Once thickened, stir in the apple cider vinegar for a subtle tang, then add the cooked turkey and frozen peas. Now the kitchen starts smelling like pure comfort.

Step 5: Make and Cook the Garlic and Chive Drop Dumplings

In a bowl, whisk together the flour, chopped chives, minced garlic, salt, baking powder, and baking soda. In another bowl, beat the egg with the buttermilk, then pour it into the dry ingredients and mix until just combined into a loose, shaggy dough—you want to be gentle here so the dumplings stay tender. Drop spoonfuls of dough onto the simmering turkey mixture, spacing them out so they don’t merge. Cover and cook on low for 15-20 minutes until the dumplings puff up and are cooked through.

Pro Tips for Making Leftover Turkey and Dumplings Recipe

How to Serve Leftover Turkey and Dumplings Recipe

Garnishes

I almost always finish this dish with an extra sprinkle of fresh chopped chives—the mild oniony flavor and bright green color just make the whole thing pop. Sometimes, if I want to get fancy, I add a tiny drizzle of good-quality olive oil or a twist of freshly ground black pepper right at the end.

Side Dishes

This stew is a meal in itself, but I’ve found that a simple green salad or crusty bread pairs wonderfully. My family loves dipping the bread into the savory broth—super satisfying!

Creative Ways to Present

For special dinners, I serve this in shallow bowls with a nice sprinkle of fresh herbs and sometimes a grating of good Parmesan on top. It feels rustic but also elevated—people always comment on how cozy and polished it tastes.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it usually lasts 3 to 4 days. The dumplings soak up some broth over time, so before reheating, I stir in a splash of turkey broth or water to bring back that lovely stew-like texture.

Freezing

If you want to freeze portions, I recommend separating the dumplings from the broth if possible. Dumplings can get a bit dense when frozen and thawed together. Freeze them in a single layer on a tray first, then bag them. When thawing, gently warm the broth and add the dumplings back in.

Reheating

Reheat gently on the stove over low heat, stirring occasionally. Add a bit of broth or water if it’s too thick, and cover to keep the dumplings tender. Avoid microwaving straight from the fridge if you can—it can make the dumplings rubbery.

FAQs

Final Thoughts

I absolutely love how this Leftover Turkey and Dumplings Recipe turns simple leftovers into a star dish that your whole family will crave again and again. It’s a warm hug on a plate, easy enough for weeknights yet special enough for a cozy weekend dinner. Give it a try—you’ll be amazed at how those humble ingredients come together to create something so satisfying. Trust me, once you make this, leftover turkey will never feel boring again!

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