My turkey and dumplings combine chopped vegetables with leftover turkey meat in a creamy broth for a twist on the classic. This satisfying comfort food has all the traditional chicken and dumpling soup ingredients, including tender mixed veggies, rich, savory broth, and fluffy dumplings. I've even included instructions on making from-scratch broth to utilize every last bit of your leftover turkey carcass (frame) and all!
See my collection of leftover turkey recipes for more great ideas to use leftovers from a Thanksgiving roasted turkey.
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Turkey and dumplings is a comforting soup that combines the flavors of traditional chicken and dumplings with tender pieces of leftover turkey meat. It's a delicious way to repurpose Thanksgiving or Christmas leftovers into a warm and satisfying meal.
I enjoy cooking with leftover turkey because it's versatile and can be substituted for proteins in soups, salads, sandwiches, casseroles, and more. I've had years of experience experimenting with different leftover turkey recipes to find the best tastes and textures, and this soup is a winner in my book!
🥘 Ingredients
Chicken Soup Base
- Olive Oil - I used duck fat this time for an even richer flavor. If using olive oil, use extra virgin (EVOO).
- Turkey Meat - Leftover turkey shredded or chopped into chunks. Save the bones or 'frame' to make turkey stock if desired.
- Potato - A large sliced Russett potato, or two potatoes if they are medium-sized.
- Carrots - Sliced or diced carrots are essential in chicken and dumplings soup.
- Celery - An essential part of any mirepoix (a 2:1:1 mixture of carrots, celery, and onion).
- Onion - Minced or finely chopped yellow onion.
- Garlic - Minced or finely chopped garlic.
- Chicken Broth - 2-3 cups of chicken or turkey broth/stock if making your own from the turkey carcass.
- Heavy Cream - Heavy cream or half & half add the signature creaminess to this soup.
- Corn - One can of corn with the liquid drained off.
- Chives - Freeze-dried or fresh chives will work.
- Rosemary & Thyme - Use fresh herbs if you have them; dried herbs will work just as well.
- Salt & Pepper - You can always add more salt or pepper to taste at the end.
Dumpling Batter
If you don't mind whether your dumplings are made from scratch, you can use Bisquick to make quick dumpling batter, as noted in the tip section below. Alternatively, a tube of biscuits can be used; just cut each biscuit into quarters or strips.
- All-Purpose Flour - Or use gluten-free flour or your preferred flour substitute.
- Baking Powder- A little baking powder or a baking powder substitute for fluffy dumplings.
- Salt - Salt to taste.
- Butter - Cold butter cubed into small pieces. Cube your butter and return it to the fridge until ready to use.
- Milk- Whole milk or full-fat buttermilk will give you the best results.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Leftover Turkey and Dumplings
Making homemade stock, and from-scratch dumplings for that matter, is completely optional and can be swapped for pre-made versions for a quick and easy soup! Grab your measuring utensils, a mixing bowl, a large stock pot, a whisk, and a wooden spoon to get started.
This makes 6-8 hearty servings, so I usually have plenty for lunch the next day.
Make The Turkey Stock (Optional)
Step 1: Make optional broth: Simmer the leftover turkey carcass (or frame) in water for homemade stock. Pull the meat, discard the bones, and run the broth through a fine mesh sieve before using.
Start the Turkey Soup
Step 2: Saute the veggies: Add 1 tablespoon of olive oil to a large stock pot over medium-high heat. Once hot, add 1 large sliced russet potato, 3 medium carrots, 4 ribs of celery, and ½ cup of yellow onion. Saute for about 5 minutes or until tender, and add the 1 teaspoon of minced garlic 1 minute before the veggies have fully softened.
Step 3: Season the broth. Pour 2-3 cups (473.18 milliliters) of chicken broth, 1 cup (236.59 milliliters) of heavy cream, and a 15.25-ounce (432.33 grams) can of sweet whole kernel corn into the pot along with 2-3 cups (280 grams) of leftover turkey meat and seasonings (2 tablespoons of chives, 1 teaspoon each of rosemary & thyme, and ½ teaspoon each of salt & pepper). Stir to combine.
Step 4: Simmer. Bring the soup to a boil, then reduce the heat to low and let simmer for 10 minutes while preparing the biscuits.
Mix Dumplings, Simmer, & Serve
Step 5: Combine dry ingredients. Combine 1 cup (125 grams) of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of salt in a mixing bowl. Whisk to mix the dry ingredients.
Step 5: Cut in the butter. Add the cold, cubed 2 ½ tablespoons of butter and cut in using a pastry cutter, food processor, or a pair of knives used in a criss-cross motion to cut the butter pieces into fine, pea-sized crumbs.
Step 6: Add milk. Add ½ cup milk or buttermilk to the dry mixture and mix until just combined.
Step 7: Drop the dumplings. Drop heaping tablespoon-sized portions of dough into the simmering soup, leaving space for the dumplings to expand.
Step 8: Simmer and serve. Let simmer on low temp uncovered for 10 minutes, then cover with a tight-fitting lid and let simmer for another 10 minutes. Remove from heat and serve.
💭 Angela's Pro Tips & Recipe Notes
- Swap oil for duck fat. I used duck fat for this recipe, and I highly recommend the addition for added depth of flavor.
- Try a cookie scoop. A large cookie scoop works well for portioning the dumpling dough before dropping it in the soup.
- Test a dumpling. The easiest way to tell if the dumplings are done cooking is to take a dumpling from the soup and cut it in half.
- Don't overmix the dough. Be careful not to over-mix the dough, or it will become dense. Mix in the milk just until there are no dry spots.
- Easy dumplings using Bisquick. Alternatively, you can use Bisquick or other baking mix to make your dumplings. Use 2 cups baking mix and ⅔ cup milk.
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🥡 Storing & Reheating
Once cooled, transfer your turkey and dumplings to an airtight container and refrigerate for up to 3 days.
Freezing
Transfer the cooled soup to a sealed airtight container or heavy-duty zip-top storage bag and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating
Reheat on the stovetop over medium heat, stirring occasionally. Individual portions can be reheated in the microwave for 1-2 minutes.
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📖 Recipe Card
Turkey and Dumplings Recipe Using Leftovers
Ingredients
Chicken Soup Base
- 1 tablespoon olive oil (extra virgin)
- 2-3 cups leftover turkey meat (shredded or chopped into chunks)
- 1 large russet potato (sliced, use 2 if medium sized)
- 3 medium carrots (sliced)
- 4 ribs celery (sliced)
- ½ cup yellow onion (minced or finely chopped)
- 1 teaspoon garlic (minced or finely chopped)
- 2-3 cups chicken broth
- 1 cup heavy cream (or use half & half)
- 15.25 oz sweet whole kernel corn (15.25-ounce can, drained)
- 2 tablespoon chives (freeze dried or use 1 tablespoon fresh)
- 1 teaspoon each, rosemary & thyme
- ½ teaspoon salt & pepper (to taste)
Dumpling Batter
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 ½ tablespoon butter (cold, cubed)
- ½ cup milk or buttermilk
(Note: 2x or 3x only changes the ingredient list)
Instructions
Make the Turkey Soup
- Optional: Simmer the leftover turkey carcass (or frame) in water for homemade stock with leftover turkey. Pull the meat, discard the bones, and run the broth through a fine mesh sieve before using.
- Add 1 tablespoon olive oil to a large stock pot over medium-high heat. Once hot, add 1 large russet potato, 3 medium carrots, 4 ribs celery, and ½ cup yellow onion. Saute for about 5 minutes or until tender, add the 1 teaspoon garlic 1 minute before the veggies have fully softened.
- Pour 2-3 cups chicken broth, 1 cup heavy cream, and 15.25 oz sweet whole kernel corn into the pot along with 2-3 cups leftover turkey meat and seasoning (2 tablespoon chives, 1 teaspoon each, rosemary & thyme, and ½ teaspoon salt & pepper). Stir to combine.
- Bring the soup to a boil, then reduce the heat to low and let simmer for 10 minutes while preparing the biscuits.
Make Dumplings, Simmer, & Serve
- Combine 1 cup all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon salt in a mixing bowl. Whisk to mix the dry ingredients.
- Add the cold, cubed 2 ½ tablespoon butter and cut in using a pastry cutter, food processor, or a pair of knives used in a criss-cross motion to cut the butter pieces into fine, pea-sized crumbs.
- Add ½ cup milk or buttermilk to the dry mixture and mix until just combined.
- Drop heaping tablespoon-sized portions of dough into the simmering soup, leaving space for the dumplings to expand.
- Let simmer on low temp uncovered for 10 minutes, then cover with a tight-fitting lid and let simmer for another 10 minutes. Remove from heat and serve.
Notes
- I used duck fat for this recipe, and highly recommend the addition for added depth of flavor.
- A large cookie scoop works well for portioning the dumpling dough before dropping it in the soup.
- The easiest way to tell if the dumplings are done cooking is to take a dumpling from the soup and cut it in half.
- Be careful not to over-mix the dough, or it will become dense. Mix in the milk just until there are no dry spots.
- Alternatively, you can use Bisquick or other baking mix to make your dumplings. Use 2 cups baking mix and ⅔ cup milk.
- Once cooled, transfer your turkey and dumplings to an airtight container and refrigerate for up to 3 days.
- Transfer the cooled soup to a sealed airtight container or heavy-duty zip-top storage bag and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheat on the stovetop over medium heat, stirring occasionally. Individual portions can be reheated in the microwave for 1-2 minutes.
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