Description
A comforting and delicious leftover turkey and dumplings recipe that transforms your turkey broth and meat into a hearty stew with tender drop dumplings infused with garlic and chives. Perfect for cozy family dinners and utilizing leftovers efficiently.
Ingredients
Units
Scale
Vegetable Base
- 1 tbsp butter
- 1 cup onions, diced (yellow, white, or sweet onion recommended)
- 1 cup carrots, diced or thinly sliced
- 1 cup celery, sliced
- 1 cup frozen peas
- 3–4 cloves garlic, minced
Broth and Seasoning
- 6 cups turkey broth (see notes)
- 1 tbsp apple cider vinegar
- 1/4 to 1/2 tsp MSG
- 1 tsp dried thyme or 1/2 tbsp fresh thyme
Roux
- 3 tbsp butter
- 3 tbsp all-purpose flour
Turkey
- 3 cups cooked turkey, shredded or chopped (white and dark meat)
Garlic and Chive Drop Dumplings
- 190 grams all-purpose flour (about 1 1/2 cups)
- 2 tbsp chopped chives
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1 large egg
- 1/2 cup buttermilk
- 1 tsp baking powder
- 1/2 tsp baking soda
Seasoning
- Salt and black pepper, to taste
Instructions
- Prepare the vegetables: Dice or slice the onions, carrots, and celery into similar sized pieces and set aside. Measure out the ingredients for the dumplings and keep them separately ready.
- Sauté the vegetables: Heat 1 tablespoon of butter in a heavy bottomed braising pan or Dutch oven over medium-high heat. Add the onions, carrots, and celery and sauté for 6-7 minutes until the onions become translucent and fragrant. Stir in minced garlic, thyme, and MSG, cooking for another minute before transferring the vegetable mixture to a bowl.
- Make the roux: In the same pan, melt the remaining 3 tablespoons of butter over low to medium heat. Stir in the 3 tablespoons of flour until fully absorbed and smooth. Cook the roux for 7-10 minutes, stirring often, until it turns blonde or light golden.
- Add broth and combine: Gradually pour in the turkey broth while whisking to scrape up any browned bits from the bottom of the pan. Increase heat to medium-high and bring the mixture to a low simmer until it slightly thickens. Stir in the apple cider vinegar, shredded turkey, and frozen peas, mixing well.
- Prepare dumpling dough: In a separate bowl, mix the all-purpose flour, chopped chives, minced garlic, salt, baking powder, and baking soda. In another bowl, whisk the egg and buttermilk together, then combine with the dry ingredients to form a loose and shaggy dough. Be careful not to overwork the dough.
- Add dumplings: Using a tablespoon, scoop the dumpling dough and drop spoonfuls onto the simmering turkey mixture, spacing them out to allow for expansion during cooking.
- Cook dumplings: Reduce the heat to low, cover the pan, and cook for 15-20 minutes, or until the dumplings are fully cooked and fluffy.
- Season and garnish: Taste and season with salt and black pepper as needed. Optionally, garnish with additional chopped chives for a fresh finish. Serve the stew hot and enjoy.
Notes
- Use homemade or store-bought turkey broth for best flavor.
- White and dark turkey meat can be combined according to preference.
- Do not overmix the dumpling dough to ensure light and fluffy dumplings.
- Add more vegetables such as mushrooms or corn if desired.
- MSG is optional and can be omitted for those sensitive to it.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 90 mg
