TURKEY AND DUMPLINGS
It's the day after Thanksgiving and you're staring at a mountain of leftovers. What do you do with them all? Easy! Make Turkey and Dumplings! This recipe is so easy to make and SO good. It's comfort food at its finest. These are so good, you might end up baking another turkey just to have more leftovers. Well, maybe that's stretching it. They are good though. Enjoy -- and happy eating!
Provided by Cooking Ventures
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Measure out 4 cups of turkey broth or leftover turkey gravy. If using gravy instead of stock, it needs to be quite thin. If the gravy was on the thick side even when it was hot last night at dinner, thin it down with a little chicken stock. If you do not have enough turkey broth or leftover turkey gravy, measure what you have and add some chicken broth until you have approximately 4 total cups of liquid. When I made it last time, I had to add nearly 1 cup of chicken broth because I only had 3 cups of leftover turkey gravy. It tasted just fine.
- In a 10" skillet with straight sides, melt the butter over medium heat. Add the scallions, peas, and carrots and cook for 2 minutes. Add the garlic and cook 1 minute longer. Add the turkey then the turkey broth/gravy/chicken broth and stir to combine. Bring to a simmer and taste for seasoning. Add salt and pepper to taste. Don't under season the broth. Once the dumplings are added, the flavors will be muted so season the broth a little more robustly than you normally would.
- While you are waiting for the broth to come to a simmer, make the dumplings by whisking together the flour, baking powder, and salt. When the broth mixture comes to a simmer and you have adjusted the seasonings, add the milk and melted butter to the flour mixture and use a spoon to stir everything together until it is just combined. Don't over mix or you'll toughen the dumplings.
- I use two soup spoons to add the dumpling dough to the broth. I scoop up some of the dough with one spoon and push it off into the broth with the other. Continue adding dough as quickly as you can - leaving a little room between dumplings, if possible. It'll be a tight squeeze to get all of the dough into the broth but it'll fit. IMMEDIATELY cover the dumplings with a tight fitting lid and cook for 20 minutes. Whatever you do, DON'T PEEK while they're cooking. The dumplings should lightly simmer while cooking. I normally reduce the heat to someplace between medium low and medium after the first 5 minutes of cooking so the liquid does not simmer too aggressively.
- After 20 minutes, take the skillet off the heat and serve piping hot. This is an EXCELLENT way to use up Thanksgiving leftovers. Delicious and easy!
- TIP: This recipe has a high ratio of dumplings to broth - which means that it is not particularly soupy when fully cooked. If you like a lot of soup with your dumplings, use the same amount of gravy base but halve the dumpling recipe.
LEFTOVER TURKEY AND GRAVY DUMPLINGS
Great way to get rid of the holiday leftovers and have a change of taste. Serve with cranberries if desired.
Provided by ashley t.
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 57m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine turkey, cream cheese, stuffing, 1/4 cup gravy, peas, and onion in large microwave-safe bowl. Heat in the microwave until cream cheese softens, about 2 minutes.
- Spread mashed potatoes over the bottom of a 9x11-inch casserole dish.
- Cut crescent roll dough in half. Flatten both halves on a work surface. Spoon turkey mixture down the middle. Roll up edges and press to seal. Place over potatoes.
- Combine remaining 1/4 cup gravy, cream of chicken soup, and milk in a blender; blend until smooth. Pour over stuffed dough.
- Bake in the preheated oven until bubbly and hot, about 30 minutes.
Nutrition Facts : Calories 523.9 calories, Carbohydrate 41.8 g, Cholesterol 74.8 mg, Fat 29.4 g, Fiber 2.6 g, Protein 20.9 g, SaturatedFat 12.5 g, Sodium 1216.8 mg, Sugar 6.6 g
LEFTOVER TURKEY SOUP WITH STUFFING DUMPLINGS
An easy and flavorful use of leftover Thanksgiving turkey. Enjoy turkey and stuffing together in this slow cooker soup. Store remaining soup in an airtight container for up to several days or freeze in a well-labeled container.
Provided by My 3 boys
Categories Holidays and Events Recipes Thanksgiving Leftovers
Time 4h30m
Yield 6
Number Of Ingredients 24
Steps:
- Combine turkey broth, turkey, onion, celery, carrots, mushrooms, corn, garlic, thyme, salt, pepper, basil, celery seed, and red pepper flakes in a 5 1/2-quart slow cooker. Cover and cook on High for 4 hours.
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- About 30 minutes before soup is done, mix milk and eggs together in a large bowl. Add stuffing; toss until bread soaks up the liquid. Add cranberries, onion, celery, sage, parsley, salt, and pepper; toss until well combined. Scoop dumpling mixture with a large cookie scoop and transfer stuffing balls to the prepared baking sheet.
- Bake in the preheated oven until golden brown, about 20 minutes.
- Serve soup with stuffing dumplings.
Nutrition Facts : Calories 522.5 calories, Carbohydrate 49.1 g, Cholesterol 135.4 mg, Fat 19.1 g, Fiber 7.7 g, Protein 38.8 g, SaturatedFat 4.9 g, Sodium 1836.7 mg, Sugar 11.7 g
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- Add canola oil to an enameled cast iron Dutch oven or a large pot over medium heat. Add the celery, carrots, and onions, and stir to coat in oil. Cover the vegetables and allow to cook 8 minutes, lifting the lid to stir occasionally.
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- Combine the squash, butter, chicken broth, leftover gravy (or turkey dripping) if using, black pepper, nutmeg, and cardamon in a medium size bowl. Smash everything together and mix well with a spatula.
- Heat the oil in a medium-sized skillet over medium heat until hot. Add the garlic. Cook and stir to release the fragrance, 30 seconds or so.
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