Turkey and Dumplings

Turkey and Dumplings turns cooked turkey into a cozy, filling dinner. Tender vegetables and fluffy homemade dumplings settle into a creamy, savory broth. It is a lovely way to use leftover roast turkey without serving the same meal twice. The dough comes together in a bowl while the soup simmers.

Why I Love This Recipe

There is plenty to like about a pot that holds the whole meal. The vegetables soften in the broth, and the dumplings cook right on top. A little milk and flour give the soup body without making it as heavy as gravy.

• A fresh use for leftovers: Cooked turkey saves prep and brings roast flavor to the broth.
• Simple pantry dough: Flour, baking powder, milk and butter make soft drop dumplings.
• One cooking pot: The soup and dumplings share a Dutch oven.
• A hearty bowl: Turkey, vegetables and dumplings make a satisfying dinner together.

What You’ll Need

• Servings: 6
• Yield: 18 dumplings plus soup
• Prep Time: 20 minutes
• Cook Time: About 45 minutes
• Total Time: About 1 hour 5 minutes
• Cooking Vessel: 6-quart Dutch oven with a tight-fitting lid

For the soup

• 3 tablespoons unsalted butter
• 1 cup finely diced onion
• 1 cup diced carrots
• 3/4 cup chopped celery
• 1 cup peeled potato, cut into 1/2-inch cubes
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon fine salt, divided between soup and dumplings
• 1/2 teaspoon ground black pepper
• 1/4 cup (30 g) all-purpose flour
• 6 cups low-sodium turkey broth
• 1 1/4 cups whole milk, divided between soup and dumplings
• 3 cups (about 450 g) cooked skinless turkey, cut into bite-size pieces
• 1 cup frozen peas
• 2 tablespoons finely chopped fresh parsley, for serving

For the dumplings

• 2 cups (240 g) all-purpose flour
• 1 tablespoon baking powder
• 3 tablespoons unsalted butter, melted and cooled slightly
• Use 1/2 teaspoon of the salt and 3/4 cup of the milk listed above

Tools You Need

• 6-quart Dutch oven with a tight-fitting lid
• Mixing bowl and whisk
• Wooden spoon or flexible spatula
• Measuring cups and spoons
• Kitchen scale, if available
• Knife and cutting board
• Instant-read thermometer
• Serving ladle

How to Make Turkey and Dumplings

Have the vegetables chopped and the turkey ready before you start.

Step 1: Soften the Vegetables

Melt 3 tablespoons unsalted butter in a 6-quart Dutch oven over medium heat.

Add 1 cup finely diced onion, 1 cup diced carrots, 3/4 cup chopped celery and 1 cup peeled potato cut into 1/2-inch cubes.

Cook for 8 minutes, stirring often, until the onion softens. The potato will finish cooking in the broth.

Step 2: Build the Broth

Stir in 3 minced garlic cloves, 1 teaspoon dried thyme, 1/2 teaspoon fine salt and 1/2 teaspoon ground black pepper. Cook for 1 minute.

Sprinkle in 1/4 cup all-purpose flour and stir for 1 minute so no dry flour remains.

Slowly stir in 6 cups low-sodium turkey broth and 1/2 cup whole milk. Scrape the bottom of the pot as you stir.

Bring to a gentle simmer over medium-high heat, allowing about 5 minutes. Reduce to medium-low and simmer for 10 minutes, until the potato is nearly tender.

Step 3: Mix the Dumpling Dough

While the broth simmers, whisk 2 cups (240 g) all-purpose flour, 1 tablespoon baking powder and the remaining 1/2 teaspoon fine salt in a mixing bowl.

Add the remaining 3/4 cup whole milk and 3 tablespoons unsalted butter, melted and cooled slightly.

Fold just until a soft, sticky dough forms and no loose flour remains. Stop mixing as soon as it comes together.

Step 4: Warm the Turkey

Stir 3 cups (about 450 g) cooked skinless turkey, cut into bite-size pieces, and 1 cup frozen peas into the soup.

Return to a gentle simmer for about 3 minutes. Taste before adding any extra seasoning; broth and leftover turkey can vary in saltiness.

Step 5: Cook the Dumplings

Use a spoon to divide all the dough into 18 rough mounds, about 2 tablespoons each. Drop them over the gently simmering soup, leaving a little space for them to expand. Do not press them under the broth.

Cover tightly, turn the heat to low and cook for 15–18 minutes. Keep a gentle simmer and leave the lid closed for the first 15 minutes.

Split one dumpling to check the middle. It should be fluffy and set, with no sticky raw dough. If needed, cover and cook for 2–3 minutes more.

Check that the turkey and soup reach 165°F (74°C). Remove from the heat when the dumplings are done.

Step 6: Garnish and Serve

Divide the soup among 6 bowls, giving each serving 3 dumplings and an even share of turkey and vegetables.

Scatter 2 tablespoons finely chopped fresh parsley over the servings in total. Serve right away while the dumplings are tender.

This is a filling meal on its own. Add a simple green salad or roasted green beans on the side if you like.

Why This Recipe Works (Quick Science)

Flour cooked in butter helps thicken the broth as it heats. The small amount of milk softens the flavor and gives the soup a creamy finish. It should still flow around the turkey and vegetables.

Baking powder releases gas that puffs the dumpling dough. The covered pot traps heat and moisture, cooking the tops while the bottoms sit in the broth. Gentle mixing keeps the dough tender. A hard boil can break it apart before the centers set.

Common Mistakes to Avoid

• Packing the flour: Spoon flour into the cup and level it, or weigh it. Too much makes heavy dumplings.
• Overmixing the dough: Stop once the flour disappears. Smooth, stretchy dough is overworked for this recipe.
• Boiling hard: Keep a gentle simmer so the dumplings hold together and the bottom does not scorch.
• Opening the lid early: Lost heat slows cooking and can leave wet centers.
• Skipping the center check: A firm-looking outside does not prove the middle is cooked.
• Adding salt too soon: Leftover turkey and broth may already be well seasoned.

What to Serve With Turkey and Dumplings

The dumplings provide the starch, so extra bread is optional. A crisp green salad with a light vinaigrette adds a fresh contrast. Roasted green beans or steamed broccoli also work well. Serve these separately so the soup stays the star of the bowl.

Substitutions and Variations

• Use low-sodium chicken broth if turkey broth is unavailable.
• Cooked chicken can replace the cooked turkey in the same amount.
• Use a mix of light and dark turkey meat for a richer flavor. Remove skin, bones and tough pieces first.
• Replace the peas with frozen corn if that is what you have.
• Use chopped fresh thyme in place of dried thyme, increasing it to 1 tablespoon.

Leftovers and Storage

Refrigerate leftovers in shallow covered containers within 2 hours. Use within 3–4 days, counting from when the turkey was originally cooked; making soup does not restart that clock. If the turkey is already near the end of its storage window, freeze the soup promptly instead.

Store dumplings separately from the soup when practical so they absorb less broth. Reheat gently with a splash of broth until the turkey and soup reach 165°F (74°C). Add the dumplings and heat them through without vigorous stirring.

For the best texture, freeze the soup base without dumplings for up to 3 months. Thaw in the refrigerator, reheat, and make fresh dumpling dough. Cooked dumplings can be frozen with the soup, but they soften after thawing.

Make-Ahead Tips

Prepare the soup base a day ahead, provided the turkey is still within its safe storage time. Chill it promptly. Bring it back to a simmer before adding freshly mixed dumpling dough. You can measure the dry dumpling ingredients ahead, but wait to add the milk and melted butter until you are ready to cook.

Macros Information

Estimated per serving, including parsley and 3 dumplings, without optional sides:

• Calories: 470
• Protein: 33 g
• Carbohydrates: 49 g
• Fat: 15 g
• Saturated Fat: 9 g
• Fiber: 4 g
• Sugar: 7 g
• Sodium: 880 mg

These are estimates. Broth brands, turkey seasoning and portion sizes change the totals.

Frequently Asked Questions (FAQ)

Q: Can I use leftover Thanksgiving turkey?

A: Yes. Remove the skin and bones, then cut the cooked meat into bite-size pieces. Use turkey that was chilled promptly and is still within its storage window.

Q: Can I start with raw turkey?

A: This recipe is written for cooked turkey. Cook raw turkey separately to 165°F (74°C) before measuring and adding it.

Q: Why are my dumplings dense?

A: Too much flour, old baking powder or overmixed dough can make them heavy. Measure carefully and fold the dough only until combined.

Q: How do I know the dumplings are done?

A: Split one through the center. It should look fluffy and set, without a sticky dough line. Cover and cook a little longer if needed.

Q: Should I stir after adding the dumplings?

A: Leave them alone while they cook. Stirring can break the soft dough and turn it into thickener instead of dumplings.

Q: Can I leave out the potato?

A: Yes. The soup will be a little lighter, and the dumplings still provide plenty of starch. Check the carrots for tenderness before adding the turkey.

Q: What if the soup gets too thick?

A: Stir a little warm broth into the liquid around the dumplings. Add it gradually so the soup stays creamy.

Q: Can I use skim milk?

A: Whole milk gives the creamiest result here. Lower-fat milk will work, but the broth and dumplings will be less rich.

Q: Can I double the recipe?

A: Use two pots so the dumplings have room to expand in a surface layer. A crowded pot can leave some centers undercooked.

Final Thoughts

Turkey and Dumplings makes a warm, generous dinner from a few familiar ingredients. Keep the simmer gentle, give the dumplings room, and check their centers before serving. Leave a comment with your favorite way to use leftover turkey. Happy cooking!