Why You’ll Love Turkey and Dumplings Recipe

I enjoy this recipe because it comes together fast and makes great use of leftover turkey. I like how the vegetables add flavor to the broth while the dumplings cook right in the pot, soaking up all that goodness. It’s filling without being complicated, and I can make it any night of the week without much effort.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 tablespoons butter
½ onion chopped
2 celery stalks chopped
1 carrot chopped
2 garlic cloves minced
2 quarts chicken or turkey broth
1 bay leaf
¼ teaspoon dried thyme
2 cups cooked turkey chopped

For the dumplings:
1 cup all purpose flour see Notes
¼ cup yellow cornmeal
½ tablespoon baking powder
½ teaspoon salt
¾ cup half and half see Notes

Directions

I start by melting the butter in a large pot over medium heat. Once melted, I add the onion, celery, carrot, and garlic, then sauté everything for about 3 to 5 minutes until the vegetables are tender and fragrant.

I pour in the broth and add the bay leaf and dried thyme. I stir everything together, reduce the heat to low, and let the broth simmer gently while I prepare the dumplings.

In a large bowl, I sift together the flour, cornmeal, baking powder, and salt. I mix them well before pouring in the half and half, stirring until a soft dough forms.

I roll the dough out onto a lightly floured surface until it’s about ¼-inch thick. I slice the dough into small, even squares to form the dumplings.

I gently drop the dumplings into the simmering broth a few at a time and let them cook for about 8 minutes, until they’re tender. I add the cooked turkey, give everything a good stir, remove the pot from the heat, and serve immediately.

Servings and Timing

I get about 4 servings from this recipe.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

I sometimes add frozen peas or corn at the end for extra color and texture. When I want a richer flavor, I stir in a splash of cream right before serving. If I’m in the mood for herbs, I add a pinch of fresh parsley or sage to the broth.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop over low heat, adding a little extra broth if the dumplings have absorbed too much liquid.

FAQs

Can I use chicken instead of turkey?

I often substitute cooked chicken when I don’t have turkey, and it works just as well.

Are the dumplings soft or firm?

I get soft, tender dumplings that hold their shape without being dense.

Can I make this gluten-free?

I make it gluten-free by using all purpose gluten-free flour in place of regular flour.

Can I make this dairy-free?

I replace the half and half with full-fat coconut milk when I want a dairy-free version.

Do I need to cook the dumplings separately?

I always cook the dumplings directly in the broth so they absorb more flavor.

Can I freeze turkey and dumplings?

I don’t recommend freezing it, as the dumplings can change texture when thawed.

What kind of broth works best?

I usually use turkey broth when I have it, but chicken broth works perfectly too.

How do I know when the dumplings are done?

I know they’re ready when they float and feel tender when I test one.

Can I add more vegetables?

I sometimes add mushrooms or extra carrots if I want a heartier soup.

Is this recipe good for leftovers?

I think it tastes even better the next day after the flavors have had time to meld.

Conclusion

I keep this turkey and dumplings recipe in my rotation because it’s comforting, quick, and incredibly satisfying. It’s my go-to way to turn leftover turkey into a warm, homemade meal that always feels nourishing and familiar.