Sometimes for me, the hardest part of any Holiday is after it’s over. What do I do with all these leftovers? I’m not a fan of eating the same thing for days in a row. So coming up with different ways to use up the ingredients is an absolute must for our household. Turkey and Dumplings is a great way to do this. I made this dish with some leftover vegetables and leftover turkey on my stove top but it can also be done in the crock pot if you prefer. In this recipe, you can easily re-purpose not only your leftover turkey but also leftover corn, peas, carrots, and diced yams for a really quick pot pie style soup. If you have a surplus of gravy you could use that, too. We did not have a surplus of gravy so we’ve made our own base and thinned it out to a rich soup.
- 3 Tbsp butter, melted
- 4 Tbsp All-purpose flour
- 4 cups (32 fluid ounce) chicken stock
- 2 cups chopped, cooked turkey
- 1 onion, diced
- 2 stalks celery, sliced into half moons
- 3 potatoes, peeled and cut into 1 inch cubes
- 1 cup carrots, diced
- 1 cup peas or corn or mixed vegetables
- 2 tablespoons poultry seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt and ground black pepper to taste
For the Dumplings:
- 1 cup all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 Tbsp minced fresh soft herbs, such as parsley, basil, and chives
- 2 tablespoons butter, melted
- ½ cup (scant) milk
- Melt the butter in the bottom of your pan and then whisk in the flour. This will for a nice roux for the gravy base.
- Add the chicken stock and whisk again to combine. Place the turkey, onion, celery, potatoes, carrots, corn, poultry seasoning, onion powder, and garlic powder into the sauce pan. Mix well and season to taste with salt and black pepper. Cover and simmer on medium until the vegetables are tender; stirring occasionally.
- Once the vegetables are ready, whisk the flour, baking powder, herbs and salt together in a bowl. Mix in the melted butter and milk. Stir the dumpling dough until it begins to firm up, 1 to 2 minutes.
- Drop the dough by tablespoon into the top of the simmering soup.
- Replace lid; simmer about 10 minutes or until cooked all the way through.
Prepare as directed and then set the cooker on LOW, cover, and cook until the vegetables are tender, about 6 hours. Then follow the directions for the dumplings. Cover and simmer the dumplings for about 20 minutes or until cooked through.