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Turkey and Dumplings

Author: Susan Reid

Turkey and Dumplings Recipe

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.

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At a glance

Prep
Bake
Total
Yield
8 generous servings
Nutrition information

Ingredients

Choose your measure:

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

Instructions

  1. To make 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. To make the 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 they cook). Make dumplings large or small, according to your own preference; we like to top the filling with about 8 to 10 dumplings. 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.