Turkey and Dumplings

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Yield: 8 generous servings

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What better comfort food is there than tender, pillowy dumplings nestled on top of a pot pie filling? This recipe is quick to assemble, and parts of it can even be done in advance. If you bought an extra-big bird for your holiday feast to cover some extra meals, you've come to the right place.

Turkey and Dumplings

star rating (28) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 8 generous servings
Published: 01/01/2010

Ingredients

Dumplings

  • 1 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup (1/2 stick) butter
  • 1/4 cup chopped fresh herbs (chives, parsley), or 2 tablespoons dried (optional)
  • 3/4 cup buttermilk
  • 1 large egg

Pot Pie Filling

  • 1/4 cup (1/2 stick) butter
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 3 cups turkey stock, or a combination of stock and leftover gravy
  • 1 teaspoon dry thyme
  • 1 bay leaf
  • salt and pepper to taste
  • 1/4 teaspoon Worcestershire sauce
  • 4 cups diced cooked turkey or chicken
  • 2 1/2 cups frozen mixed vegetables

Tips from our bakers

  • If you don't have buttermilk on hand for the dumplings, you could thin 1/2 cup sour cream with 1/4 cup milk. Plain yogurt would also work as a substitute.
  • You can make the pot pie filling in advance, as well as the dumpling recipe (stop before adding the buttermilk and egg). When you're ready to cook, preheat the oven while you bring the filling to a simmer. Mix the buttermilk and egg into the dumpling mix, scoop, and bake.
  • This is a good recipe for using odds and ends of vegetables, if you have them: gather any stray mushrooms, onions, carrots and leeks you have in the refrigerator, and saute them until tender before adding them to the sauce.
  • The steam from the sauce helps to keep the dumplings tender, so try not to peek at them while they're cooking, at least for the first 20 minutes. Your patience will be rewarded with lighter, fluffier dumplings.
  • Don't mix the dry dumpling mix with the wet ingredients until you're ready to put the casserole in the oven. If you let the mixture sit too long before baking it, its baking powder will lose some of its rise while waiting.

Directions

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1. For the dumplings: Whisk together the flour, baking soda, baking powder, and salt. Cut in the butter until the mixture resembles coarse bread crumbs. Stir in the herbs, if using. Cover and refrigerate this mixture while you're making the pot pie filling.

2. For the pot pie filling: Melt the butter in a 3-quart saucepan over medium heat. Whisk in the flour and cook for 1 minute.

3. Add the stock 1/2 cup at a time, whisking it into the roux to prevent lumps. When all the stock and/or gravy is added, season with the thyme, bay leaf, salt, pepper and Worcestershire sauce. Simmer the sauce for 15 minutes, then stir in the meat and vegetables.

4. Return the filling to a simmer, and transfer to a 4-quart baking dish with a lid. Preheat the oven to 350°F.

5. To assemble: Once the hot filling is in the dish, whisk the buttermilk and egg together, and add, all at once, to the dry mixture.

6. Stir together until evenly moistened.

7. Scoop the batter on top of the simmering liquid, leaving space between the dumplings (they'll almost double as the cook). Put the lid on top, and bake at 350°F for 25 to 30 minutes.

Nutrition information

Serving Size: 1/8 of recipe, 279g Servings Per Batch: 8 Amount Per Serving: Calories: 412 Calories from Fat: 146 Total Fat: 16g Saturated Fat: 9g Trans Fat: 0g Cholesterol: 110mg Sodium: 431mg Total Carbohydrate: 35g Dietary Fiber: 3 Sugars: 4g Protein: 30g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1 23  All  
  • star rating 03/01/2015
  • Gwen from Colorado
  • I made this vegetarian with corn and no-chicken broth. It was pretty good. I like my pot pies more creamy (like with cream cheese). Also it dumplings weren't crunchy which I kind of missed. But it was still good.
    Gwen, if you want your dumplings to have a bit more of a bite to them, try dropping them onto a hot skillet coated with a bit of vegetable oil to get them slightly browned. After they begin to turn color, you can put them in the simmering liquid to finish cooking all the way through. This should give you something with slightly more crunch. Also, if you are looking for a creamy filling, try using 2 tablespoons of butter and 4 tablespoons of cream cheese (melted with the butter in step 2). I hope these changes take this recipe from good to outstanding for you. Good luck and happy baking! --Kye@KAF
  • star rating 09/05/2014
  • from
  • OMG! Will definitely make again. My husband doesn't care for dumplings usually, but he couldn't get enough of these!
  • star rating 04/10/2014
  • jackie429 from KAF Community
  • I have already rated and commented on this recipe but would like to add one hint to make it even easier. I make the butter and flour roux in the same pot--a dutch oven--that I am cooking the turkey (or chicken) and dumplings in. Why deal with another pan?
  • star rating 02/09/2014
  • Misty from IL
  • star rating 01/22/2014
  • Marj A from KAF Community
  • Absolutely perfect! My sometimes hard to please family gobbled it up (pun intended). It really is simple enough to make. On a cold winters eve it is a great feel good meal. I use chicken breast when a left over bird isn't around.
  • star rating 12/27/2013
  • debbiebrewer from KAF Community
  • Totally awesome and easy way to use leftovers. Only error in the recipe -- it easily makes 10 servings. The 8 listed are VERY generous servings! Will definitely make this again!
  • star rating 12/10/2013
  • Jackie from Loon Lake, WA
  • These were the best dumplings I have ever had! Thanks for the great recipe!
  • star rating 11/30/2013
  • swanhill from KAF Community
  • Fantastic! I used a turkey carcass and two chicken carcasses and made Alton Brown's homemade chicken stock recipe and used in the dumpling recipe. I thought my hubby and son were going to lick their plates! Thanks, KAF! Homerun!
  • star rating 11/24/2013
  • Margaret from
  • My sister made this recipe when I was recovering from surgery. I had put a turkey carcass in my crockpot all day with onions, celery, and carrots, covered it with water and let it cook all day. The stock was incredible! She made the meal and I remember how wonderful it was to eat with the frigid cold outside. A define repeat meal at my house.
  • star rating 10/17/2012
  • Missyseydewitz from KAF Community
  • This recipe turned out great! I changed it up a bit using chicken and sautéing onions and garlic into the soup. I also added cabbage, corn, and carrots. The dumplings were perfect. My family loved it I will make again and double the recipe so I can have more leftovers.
1 23  All  
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