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