Turkey and dumplings is a warm and hearty dish that is prime for using those Thanksgiving turkey leftovers. It’s very similar to Cracker Barrel’s style of chicken and dumplings, where the dumplings are rolled into a sheet and sliced into squares. Added bonus, the extra flour on the dumplings thickens the broth and creates the perfect creamy texture.
Reading this and it’s not near Thanksgiving? Not a problem! This recipe can use any turkey or chicken leftovers that you may have and makes a great meal for those colder nights. If you can make homemade stock from a leftover turkey or chicken, it will taste even better, as bone broth is full of nutrients and creates a delicious and hearty flavor. Whatever time of year it is, we hope you enjoy this gem!
- 2 cups all-purpose unbleached flour (plus additional for dusting)
- 1/2 teaspoon baking powder
- 1 pinch salt
- 2 tablespoons salted butter (cold, cubed)
- 1 cup buttermilk (or 1 cup whole milk with a teaspoon of white vinegar)
- 2 quarts chicken or turkey broth
- 3 cups cooked turkey (white and/or dark meat)
- Salt and pepper to taste
- Garnish: Chopped parsley
- In a large bowl whisk together the flour, baking powder and salt.
- Add the cubed, cold butter to the flour mixture and combine using two forks, or a pastry blender, until the butter is the size of small peas. You can also use a food processor to combine the ingredients as well.
- Pour the buttermilk over the flour and butter mixture and stir with a spatula to combine until it becomes a soft dough. Be careful not to overwork the dough. The less it is mixed up, the more tender the dumplings will be.
- After you have created the dough for the dumplings, heat the chicken (or turkey) broth in a large dutch oven or pot until boiling.
- While the broth is heating, dust a clean kitchen surface with a generous amount of flour and roll out the dough into a 1/4-inch thick sheet.
- Slice the dough into small squares using a pizza cutter to create the dumplings. Add the dumplings a few at a time into the boiling chicken broth making sure not to dust off too much of the extra flour as it will thicken the broth.
- Continue adding dumplings until there are no more left. Cook for 8-10 minutes or until the dumplings are tender and fluffy and the broth has thickened.
- Add the cooked turkey to the broth and heat until it is warmed through. Add salt and pepper to taste and serve with a sprinkle of chopped parsley! Dig in!
|Nutritional Guidelines (per serving)|
|Total Fat||34 g|
|Saturated Fat||12 g|
|Unsaturated Fat||11 g|
|Dietary Fiber||2 g|
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)