Roast Turkey & Herbed Dumpling Stew is the kind of cozy comfort food that wraps you up like a big ol’ fleece blanket on a chilly night. It’s where post-holiday leftovers meet Grandma’s kitchen—only this version comes with rich broth, tender veggies, and fluffy, herbed dumplings that float like little clouds on top. If your fridge is currently housing an army of turkey containers after Thanksgiving, this is your no-fuss, big-flavor solution. The roast turkey soaks up the savory stock while those dumplings get their moment in the spotlight—light, peppery, and herb-kissed.
This stew isn’t just practical, it’s downright crave-worthy. Plus, it’s a one-pot wonder, which means fewer dishes, more satisfaction. And hey, if you’ve got picky eaters or you’re just plain tired, this recipe has your back. It’s simple, satisfying, and just a bit nostalgic—like a bowl of warm memories with a buttery biscuit on top.
Table of Contents
What is Roast Turkey & Herbed Dumpling Stew?
Roast Turkey & Herbed Dumpling Stew is a hearty, stick-to-your-ribs kind of meal that brings together chunks of tender roasted turkey and pillowy herb-infused dumplings, all simmered in a flavorful broth. It’s the kind of stew that doesn’t just feed your body—it feeds your soul. Think chicken and dumplings, but with that deep, rich flavor only leftover roasted turkey can offer. The base starts with chicken and turkey stock, then layers on the flavor with sautéed onions, carrots, celery, garlic, and thyme.
And just when you think it can’t get more comforting, you drop in soft, seasoned dumplings that steam right in the pot. This stew is ideal for using up leftover turkey (yes, even the bits from a store-bought rotisserie bird). It’s a post-holiday champion, or honestly, just a clever weeknight dinner when you want something hearty without the hassle. Bonus? It’s a complete meal in one bowl—no extra sides required unless you’re feeling fancy.
Reasons to Try Roast Turkey & Herbed Dumpling Stew
Let’s be real: after the holidays, most of us are standing in front of the fridge like it’s a puzzle we can’t solve. This Roast Turkey & Herbed Dumpling Stew is your leftover hero. First off, it’s practical—you’re putting all that turkey to delicious use instead of letting it get sad in the back of the fridge. Second, it’s a full meal in one big pot, which means less cleanup and more time to actually relax. The broth is deeply savory thanks to the mix of turkey and chicken stock, and the dumplings? They’re herby, fluffy perfection that soak up just the right amount of that broth.
It’s also customizable—toss in extra veggies, use rotisserie chicken if needed, or adjust the herbs to your liking. Whether you’re serving it to family on a busy weeknight or curling up with a bowl solo, this stew delivers that home-cooked warmth we all crave. It’s comfort food, simplified.
Ingredients Needed to Make Roast Turkey & Herbed Dumpling Stew
For the Stew:
- 4 cups chicken broth
- 3 cups roast turkey stock (homemade preferred; or sub with chicken/turkey broth)
- 1 ½ cups boiling water
- 2 Tbsp Better Than Bouillon Chicken Base
- 1 large onion, chopped
- 1 (16 oz.) bag baby carrots, sliced thick
- 4 celery ribs, sliced at an angle
- 4 garlic cloves, minced or pressed
- ¾ tsp coarse black pepper (or to taste)
- 3 sprigs fresh thyme (or ½ tsp dried)
- 1 Tbsp butter
- 4–5 cups leftover roast turkey, torn into large chunks
For the Dumplings:
- 1 cup flour
- 2 tsp baking powder
- ½ tsp sugar
- 1 tsp kosher salt
- ½ tsp coarse black pepper
- ¼ tsp dried parsley
- ⅛ tsp ground rosemary
- ⅛ tsp poultry seasoning
- Scant 1/16 tsp onion powder
- 1 ½ Tbsp cold butter, cubed
- ½ cup cold milk
To Thicken the Stew:
- 2 Tbsp cornstarch
- 2 Tbsp cold milk
- Salt to taste (about ⅛ tsp, if needed)
Instructions to Make Roast Turkey & Herbed Dumpling Stew
This step-by-step guide will walk you through how to make Roast Turkey & Herbed Dumpling Stew from start to finish—no guesswork, no stress. Whether you’re a seasoned home cook or just figuring out how to turn leftovers into something magical, this breakdown will help you make a cozy, satisfying one-pot dinner that tastes like it took all day (but didn’t). Let’s get cooking!
Step 1: Build the Flavorful Broth Base
Start by grabbing your largest stockpot—this stew has big weekend energy, even if you’re making it on a Tuesday night. Pour in 4 cups of chicken broth and 3 cups of rich turkey stock. If you’ve got homemade turkey stock from Thanksgiving, this is its time to shine. If not, boxed works fine.
In a microwave-safe measuring cup, heat 1½ cups of water until boiling, then stir in 2 tablespoons of Better Than Bouillon Chicken Base. This adds a deep, savory punch that gives your broth that simmered-all-day vibe. Once the bouillon is fully dissolved, pour the mixture into your pot with the other broths and bring everything to a full, rolling boil over medium-high heat.
Need help making homemade stock? Visit our tips in the turkey rice soup recipe to learn how to repurpose those holiday bones for maximum flavor.
Step 2: Add the Veggies and Seasonings
Once your broth is boiling, it’s time to add the building blocks of stew comfort:
- 1 chopped onion
- 1 (16 oz.) bag of baby carrots, sliced thick
- 4 celery ribs, cut at an angle
- 4 garlic cloves (pressed or finely minced)
Add ¾ teaspoon of coarse black pepper (or more, if you like a little heat), plus the leaves from 3 sprigs of fresh thyme (or about ½ teaspoon dried). Finish this off with 1 tablespoon of butter for richness.
Lower the heat just a touch and let everything simmer for 10 minutes, uncovered. You’re not trying to soften the veggies to mush—just tender enough so they’ll finish cooking gently with the dumplings.
Step 3: Make the Dumpling Dough
While your veggies are doing their thing, it’s dumpling time. In a mixing bowl, whisk together the following dry ingredients:
- 1 cup all-purpose flour
- 2 tsp baking powder
- ½ tsp sugar
- 1 tsp kosher salt
- ½ tsp coarse black pepper
- ¼ tsp dried parsley
- ⅛ tsp ground rosemary
- ⅛ tsp poultry seasoning
- A tiny pinch (1/16 tsp) of onion powder
Cut 1½ tablespoons of cold butter into small cubes and add it to the bowl. Use your fingers to rub the butter into the dry mix until it resembles coarse, fine crumbs. Think biscuit texture, but looser.
Next, stir in ½ cup of cold milk until the dough is just moistened. Be gentle—overmixing can lead to dense dumplings. If you’re out of milk, you can explore dairy-free options or substitutions in our creamy vegan potato soup where we dive into non-dairy alternatives that actually work.
Step 4: Drop in the Dumplings (No Peeking!)
Once your vegetables are nice and tender, grab two teaspoons and start dropping in dumpling dough, one spoonful at a time, directly into the gently boiling broth. Aim for dumplings about the size of a walnut—you should end up with around 17.
Now—and this is key—reduce the heat to medium-low, cover the pot with a tight-fitting lid, and set a timer for 15 minutes. Don’t lift the lid during this time. The dumplings need steam to puff up and cook properly. Peeking will let that steam escape and give you sad, soggy dumplings.
Want more dumpling inspiration? Our creamy chicken and dumpling soup uses a similar drop-dough technique and walks you through more ways to customize it.
Step 5: Add the Roast Turkey
After 15 minutes, remove the lid and take in the beautiful sight—your dumplings should be fluffy, plump, and floating on top like herbed clouds. Lower the heat to just a simmer, then gently stir in 4 to 5 cups of leftover roast turkey, torn into large chunks.
If you’re using rotisserie chicken instead, that’s totally fine too. The stew will still have tons of depth, and it’s a great option if you’re short on leftovers.
Step 6: Thicken the Stew to Your Liking
In a small bowl or cup, whisk together 2 tablespoons of cornstarch and 2 tablespoons of cold milk until smooth. Slowly drizzle this slurry into the stew, stirring gently as you go. Let it simmer for another 1–2 minutes, just until the broth thickens slightly.
Give it a taste. If it needs a little extra oomph, stir in ⅛ teaspoon of table salt. And that’s it—you’ve created a thick, hearty stew without needing cream, flour roux, or extra pots.
Step 7: Serve It Up Hot and Cozy
Ladle the stew into deep bowls, making sure each portion has plenty of broth, veggies, turkey, and of course—dumplings. Serve it piping hot with a crusty slice of bread or maybe a dollop of cranberry sauce on the side (trust us on that one).
This step-by-step method guarantees soft dumplings, flavorful broth, and fork-tender turkey every time. Whether you’re serving family or just treating yourself, this stew delivers a warm hug in a bowl.
Looking for more cozy recipes to keep in rotation? Don’t miss our creamy chicken pot pie orzo—another weeknight favorite that hits the same comfort zone.
What to Serve with Roast Turkey & Herbed Dumpling Stew
Honestly, this stew can hold its own—it’s got protein, veggies, and those dreamy dumplings all in one pot. But if you want to stretch the meal or round it out, a side of crusty bread (or a warm slice of cornbread) works beautifully. Something fresh like a crisp green salad with a tangy vinaigrette can lighten things up a bit, especially if you’ve gone full holiday feast the night before. Roasted Brussels sprouts or simple steamed green beans also make a nice pairing if you’re leaning into that cozy fall vibe.
And for dessert? How about a rustic baked apple or a slice of pumpkin pie to keep the cozy train rolling. If you’re serving a crowd, pair this with autumn harvest honeycrisp apples for an easy fall-inspired sweet finish.
Key Tips for Making Roast Turkey & Herbed Dumpling Stew
Don’t overmix your dumpling dough—lumpy is lovely when it comes to texture. Cold butter and cold milk are key to getting fluffy, tender dumplings that don’t turn into gummy blobs. Resist the urge to peek while they cook—steam is what puffs them up! If you’re using leftover turkey, try to include a mix of white and dark meat for extra flavor.
For the best broth, use homemade stock if you’ve got it (it makes a world of difference), but store-bought works in a pinch. And if the stew feels too thick after it cools, just add a splash of broth or water when reheating. Want more easy comfort recipes? This creamy chicken pot pie soup is another favorite around here.
Storage and Reheating Tips for Roast Turkey & Herbed Dumpling Stew
This stew stores like a champ. Let it cool completely before transferring to an airtight container. It’ll keep in the fridge for up to 4 days. The dumplings may absorb some of the broth overnight, so when reheating, add a splash of broth or water to bring back that silky texture. For best results, reheat gently on the stove over low heat to avoid turning the dumplings into mush. You can microwave it too, just do it in short bursts and stir in between. This stew also freezes well—just know the dumplings may soften a bit more after thawing. If that bugs you, freeze the stew without the dumplings and make a fresh batch when reheating.
FAQs
Can I use chicken instead of turkey?
Absolutely! Rotisserie chicken works great and makes this recipe even faster.
Can I make it dairy-free?
Yes—use a plant-based milk in the dumplings and skip the butter, or use a dairy-free alternative.
Do the dumplings get soggy?
Not if you follow the no-peeking rule! They’ll stay tender and fluffy.
Can I make this in a slow cooker?
You can simmer the broth and veggies in a slow cooker, but the dumplings are best steamed on the stovetop.
How do I thicken the stew more?
Add a bit more cornstarch and milk, just be sure to drizzle it in slowly and stir.
Final Thoughts
Roast Turkey & Herbed Dumpling Stew isn’t just a clever way to use leftovers—it’s comfort in a bowl, plain and simple. Whether you’re cozying up after a long day or feeding a hungry family, this stew hits all the right notes. The dumplings are soft and satisfying, the broth is rich and full of flavor, and the turkey gets a delicious second life. And the best part? It’s all made in one pot, with ingredients you probably already have on hand. For more soul-warming recipes, be sure to check out our turkey rice soup or creamy chicken gnocchi soup. This stew is bound to become a regular in your kitchen, not just a post-holiday fix.
Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.
Print
Roast Turkey & Herbed Dumpling Stew – Cozy Comfort in a Bowl
- Total Time: 50 minutes
- Yield: 5–6 servings 1x
Description
This Roast Turkey & Herbed Dumpling Stew is the ultimate cozy comfort food. Loaded with tender roast turkey, hearty vegetables, and fluffy, savory dumplings, it’s a perfect way to use up leftover turkey and warm up on a chilly day.
Ingredients
- 4 cups chicken broth
- 3 cups rich roast turkey stock (preferably homemade, or substitute turkey or chicken broth)
- 1 1/2 cups boiling water
- 2 tablespoons Better Than Bouillon Chicken Base
- 1 large onion, chopped
- 1 (16 oz.) bag baby carrots, sliced chunky
- 4 ribs celery, thickly sliced at an angle
- 4 cloves garlic, pressed or finely chopped
- 3/4 teaspoon coarse ground black pepper, or to taste
- 3 sprigs fresh thyme (or 1/2 teaspoon dried leaves)
- 1 tablespoon butter
- 4–5 cups leftover roast turkey, pulled into bite-sized chunks (or substitute roast/rotisserie chicken)
- For the Dumplings:
- 1 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1/4 teaspoon dried parsley
- 1/8 teaspoon ground rosemary
- 1/8 teaspoon poultry seasoning
- scant 1/16 teaspoon onion powder
- 1 1/2 tablespoons cold butter, cubed very small
- 1/2 cup cold milk
- To Thicken:
- 2 tablespoons cornstarch
- 2 tablespoons cold milk
- 1/8 teaspoon table salt (optional, to taste)
Instructions
1. In a large stock pot, add chicken broth and turkey stock. Heat water in the microwave until boiling, stir in chicken base, and add to the pot. Bring everything to a boil.
2. Once boiling, add the onion, carrots, celery, garlic, black pepper, thyme, and butter. Gently boil over medium heat for 10 minutes until vegetables are tender.
3. While vegetables cook, prepare dumplings: In a medium bowl, whisk together all dry ingredients. Add cubed butter and pinch in using fingers until mixture resembles coarse crumbs. Stir in milk until just moistened.
4. When vegetables are tender, use two teaspoons to drop dumpling dough into the boiling soup, one spoonful at a time. Reduce heat to low and cover tightly. Simmer covered on medium-low heat for 15 minutes. Do not lift lid during this time.
5. After 15 minutes, remove the lid and reduce heat to low. Gently fold in the roast turkey and bring stew back to a low simmer.
6. Mix cornstarch and cold milk until smooth. Slowly drizzle into simmering stew and gently stir. Simmer for 1 more minute, stirring occasionally, until slightly thickened.
7. Taste and add 1/8 teaspoon of table salt if desired.
8. Ladle into bowls and serve hot.
Notes
This recipe is ideal for leftover roast turkey but also works well with rotisserie chicken.
For best results, do not lift the lid while the dumplings are cooking—this ensures they stay light and fluffy.
Adjust the seasoning at the end based on your broth and turkey’s saltiness.
Leftovers reheat well the next day and can be stored in the fridge for 3–4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
