I had to use up the turkey that I had left on hand. I also still had some carrots, celery and a lot of turkey gravy. Sunday night was a lazy night in for Bryan and I just with the beginning of our Lord of the Rings movie marathon and puzzle doing so I picked out this recipe. I chopped up the carrots, celery and turkey and made the base while the boy whipped up the dumplings. It was a team meal and came together with only about 10 minutes of prep and active time and then the 20 minutes of simmer time. I would most definitely make this again…if I had leftover turkey and gravy on hand.
Turkey and Dumplings
- 1 1/2 tablespoons butter
- 1 bunch scallion, finely chopped (white and light green parts)
- 1 cup carrots and celery, sliced
- 2 garlic cloves, minced
- 2 cups leftover turkey, cut into bite-size pieces
- 4 cups turkey broth or 4 cups leftover turkey gravy (I had 2 cups of very thick turkey gravy)
- chicken broth, as needed (added about 8 cups of water to it because I needed more liquid and the broth to not be so thick)
- salt and pepper
- 2 cups flour
- 4 teaspoons baking powder
- 1 teaspoon table salt
- 1 cup milk
- 1/4 cup melted butter
- If using gravy instead of stock, it needs to be quite thin. Thin it down with a little chicken stock (I used water because it was already salty and flavorful enough).
- In a 10″ skillet with straight sides, melt the butter over medium heat. Add the celery and carrots and cook for 2 minutes. Add the garlic and cook 1 minute longer. Add the turkey then the turkey broth/gravy/chicken broth and stir to combine. Bring to a simmer and taste for seasoning. Add salt and pepper to taste. Don’t under season the broth. Once the dumplings are added, the flavors will be muted so season the broth a little more robustly than you normally would.
- While you are waiting for the broth to come to a simmer, make the dumplings by whisking together the flour, baking powder, and salt. When the broth mixture comes to a simmer and you have adjusted the seasonings, add the milk and melted butter to the flour mixture and use a spoon to stir everything together until it is just combined. Don’t over mix or you’ll toughen the dumplings.
- We used our hands to form the dumpling dough and add it to the broth. Continue adding dough as quickly as you can – leaving a little room between dumplings, if possible. It’ll be a tight squeeze to get all of the dough into the broth but it’ll fit. IMMEDIATELY cover the dumplings with a tight fitting lid and cook for 20 minutes. Whatever you do, DON’T PEEK while they’re cooking. The dumplings should lightly simmer while cooking. I reduced the heat to someplace between medium low and medium after the first 5 minutes of cooking so the liquid does not simmer too aggressively.
- After 20 minutes, take the skillet off the heat and serve piping hot. This is an EXCELLENT way to use up Thanksgiving leftovers. Delicious and easy!
This was so, so good. I had about 2lbs of leftover turkey meat and this used up at least half of it. I also knew that one of Bryan’s favorite dishes as a kid that his mom would make was chicken and dumplings. I thought the broth was super flavorful from the gravy and I thought the dumplings were actually quite delicious (Bryan would have preferred them made with white flour or Bisquik but we used what was on hand and he still liked them a lot). I love one pot meals that are super substantial and provide great leftovers to bring to work for lunch. And so warming on a wet, drizzly day month!
day month! Buon appetito!!