Turkey and Dumplings
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.
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
Directions
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Recipe summary
- Hands-on time:
- 35 mins. to 45 mins.
- Baking time:
- 25 mins. to 30 mins.
- Total time:
- 60 mins. to 1 hrs 15 mins.
- Yield:
- 8 generous servings
- Recipe comments (9) »
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.
| Nutrition Facts | |
|---|---|
| Serving Size 1/8 of recipe, 279g
Servings Per Batch 8 |
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| Amount Per Serving | |
| Calories 412 | Calories from Fat 146 |
| Daily Value* | |
| 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 each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information. | |
Reviews
11/10/2009
I have never made Dumplings before, mainly because of the fear that they would taste doughy or gummy. I tried this recipe and I was pleased with the tasty, delish, light and fluffy results. This is my favorite, and I passed along to my neighbor. Many thanks for this incredible recipe.
10/21/2009
I tried this recipe. I have never made dumplings before. These dumplings were incredible. I used chicken instead of turkey it was DELISH.
05/28/2009
This is a great quick recipe! This was my first time to make dumplings.(I usually cheat with can biscuits. ) I won't be using can biscuits anymore. These turned out just like you said light & fluffy. The grandchildren loved them & even ate the veggies! I used cubed chicken that I seasoned with salt, pepper, garlic powder, & dried Italian herbs. Brown chicken in very small amount of olive oil. Sauted in small amount of olive oil 1 small onion, about half a bell pepper, 3 stalks of celery added this with the chicken. Also I did not have buttermilk so I used the 1/2 c sour cream & 1/4 c milk ( I used half & half). Thanks for a GREAT recipe!
03/14/2009
This was absolutely terrific! I used boneless skinless chicken thighs which I cut into bite size pieces and sauteed until done and removed to a bowl. Then added 1/2 an onion and 1/2 pound sliced mushrooms, cooking until the onions were soft and lightly browned. De-glazed the pan with 1/2 cup white wine scraping up the fond. When most of the liquid was reduced, the onions and mushrooms went on top of the bowl with the chicken. Continued with recipe. As I haven't made dumplings in a good many years, I held my breath. My guests were there as it went into the oven and when it came out of the oven, and the lid was lifted it looked even better than your picture! Thank you so much!
01/24/2009
I used chicken rather than the turkey, but this is really good - even my mother-in-law liked it and hd seconds! The dumplings are very tender, moist and tasty and the filling is great. My liitle ones also gobbled it up
12/11/2008
loved this.....excellent and easy!
12/07/2008
loved this recipe I used fresh Veggies that I lightly blanched first. Also added the leftover thanksgiving gravy ...will definetly make again!!
12/04/2008
This was an excellent and easy recipe. We used our leftover smoked turkey with a bit of grocery store rotisserie chicken to make up the deficit. It was the epitome of comfort food and a fitting end to out Thanksgiving leftovers.
12/01/2008
This was so easy and a great way to use the last of the leftovers. My whole family loved it. Delicious!
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