Leftover Thanksgiving Turkey and Dumplings recipe

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Ingredients

¼ cup butter
1 tablespoon minced garlic
¼ cup all-purpose flour
2 (14 ounce) cans chicken broth
2 tablespoons poultry seasoning
1 tablespoon salt
1 tablespoon ground black pepper
2 (10.5 ounce) cans cream of chicken soup
2 cups chopped cooked turkey
2 cups chopped cooked carrots
1 cup turkey gravy
1 cup frozen peas
2 stalks celery, chopped
cooking spray
2 cups all-purpose flour, or more as needed
¾ cup milk
½ cup shortening
1 tablespoon baking powder
½ teaspoon salt

Nutrition Info

497.8 calories
carbohydrate: 43.5 g
cholesterol: 52.1 mg
fat: 27.1 g
fiber: 3.4 g
protein: 19.1 g
saturatedFat: 9 g
servingSize: -
sodium: 2434.7 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a pot over medium heat. Add garlic, cook and stir until fragrant, about 1 minute. Whisk in 1/4 cup flour gradually. Pour in chicken broth slowly, add poultry seasoning, 1 tablespoon salt, and pepper. Whisk in cream of chicken of soup, bring to a boil.

  2. Stir turkey, carrots, turkey gravy, peas, and celery. Reduce heat to low, cook until heated through, about 5 minutes.

  3. Preheat oven to 375 degrees F (190 degrees C). Spray a large casserole dish with cooking spray.

  4. Pour turkey mixture into the prepared dish.

  5. Place 2 cups flour, milk, shortening, baking powder, and 1/2 teaspoon salt in a blender. Blend until mixture forms a ball, adding pinches of flour if too doughy. Roll dough into small balls by hand, place balls 1/2-inch apart on top of the turkey mixture.

  6. Bake until top is lightly browned, about 20 minutes. Let cool until dumplings are set, 5 to 10 minutes.

Recipe Yield

1 large casserole

Recipe Note

A delicious turkey and vegetable stew baked with flaky dumplings. Dumpling recipe from 'Basic Biscuit' recipe submitted by lenihan5. Thanks! This dish thickens up overnight for even better leftovers!

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