Roast Turkey & Herbed Dumpling Stew
I still remember the first time I turned leftover holiday turkey into a pot of roast turkey and herbed dumpling stew — the kitchen smelled like Thanksgiving all over again, and everyone went back for seconds. This stew is a cozy, resourceful way to use roast turkey (or rotisserie chicken) and turn simple pantry staples into a bowlful of comfort. If you like one-pot meals with pillowy dumplings and a rich broth, this will be on repeat all winter long. For a lighter but similar comfort vibe, try a classic chicken dumpling soup as a companion recipe.
Why you’ll love this dish
This stew is the kind of recipe that answers multiple wants at once: it’s comforting, economical, and forgiving. It stretches leftover turkey into 4–6 hearty servings, and the dumplings cook right on top of the simmering broth — no separate baking or shaping required. It’s kid-friendly, reheats wonderfully, and makes a perfect weeknight dinner, post-holiday clean-up, or Sunday supper after a chilly day.
"Comfort in a bowl: tender turkey, soft herbed dumplings, and a broth that tastes like time spent simmering." — a regular at my table
How this recipe comes together
Quick overview so you know the flow before you start:
- Build a flavorful broth by combining chicken broth, turkey stock, and a little concentrated chicken base.
- Simmer aromatics and vegetables until tender.
- Whisk together a simple biscuit-like dough, drop spoonfuls into the boiling broth, and steam them covered until set.
- Fold in shredded turkey, thicken the stew slightly with a cornstarch slurry if desired, then finish and serve.
If you like one-pot, dumpling-forward comfort meals, you might also enjoy the slow-cooker approach in this slow-cooker beef stew and dumplings for a different protein and texture.
What you’ll need
- 4 cups chicken broth (low-sodium if you plan to salt later)
- 3 cups rich roast turkey stock (homemade preferred; store-bought turkey or chicken stock works too)
- 1 1/2 cups boiling water
- 2 Tbsp Better Than Bouillon Chicken Base (or extra stock)
- 1 large onion, chopped
- 1 (16 oz) bag baby carrots, sliced chunky (or 3–4 large carrots, chopped)
- 4 ribs celery, thickly sliced on the diagonal
- 4 cloves garlic, pressed or very finely chopped
- 3/4 tsp coarse ground black pepper, or to taste
- 3 sprigs fresh thyme, leaves pulled (about 1/2 tsp fresh or dried leaves)
- 1 Tbsp butter
- 4–5 cups leftover roast turkey, pulled into bite-sized pieces (substitute roast or rotisserie chicken)
Dumplings:
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp sugar
- 1 tsp kosher salt
- 1/2 tsp coarse ground black pepper
- 1/4 tsp dried parsley
- 1/8 tsp ground rosemary
- 1/8 tsp poultry seasoning
- Scant 1/16 tsp onion powder
- 1 1/2 Tbsp cold butter, cut into very small cubes
- 1/2 cup cold milk
Finishing:
- 2 Tbsp cornstarch
- 2 Tbsp cold milk (for slurry)
- Optional: 1/8 tsp regular table salt to finish after tasting
Notes and substitutions:
- Use low-sodium broth if you want tighter control over salt at the end.
- Better Than Bouillon adds concentrated flavor; if omitting, add another 1/2–1 cup of stock and taste.
- For dairy-free dumplings, swap cold milk for an equal amount of unsweetened oat or almond milk and use a dairy-free butter.
Step-by-step instructions
- Combine liquids: Pour 4 cups chicken broth and 3 cups turkey stock into a large stockpot. Microwave 1 1/2 cups water until boiling, stir in the 2 Tbsp chicken base until dissolved, then add to the pot. Heat to a boil.
- Add vegetables and aromatics: When the pot boils, add onion, sliced carrots, celery, pressed garlic, 3/4 tsp black pepper, thyme leaves, and 1 Tbsp butter. Leave turkey and dumpling ingredients aside.
- Simmer veggies: Gently boil over medium heat for about 10 minutes until the carrots and celery are tender but not mushy.
- Make the dumpling dough: While the vegetables cook, whisk flour, baking powder, sugar, kosher salt, black pepper, parsley, rosemary, poultry seasoning, and onion powder in a medium bowl. Add the cold cubed butter and pinch it into the flour with your fingers until the mixture resembles fine crumbs. Stir in 1/2 cup cold milk until just moistened; don’t overmix.
- If you want tips for dumplings in a slow-cooker or different timing, see this slow-cooker beef stew with dumplings.
- Drop dumplings: When veggies are tender and the pot is boiling, reduce to a steady boil and drop the dough by spoonfuls into the broth using two regular teaspoons. You’ll get about 15–18 dumplings.
- Cover and steam: Reduce heat to low so the pot is at a low boil/simmer. Cover tightly and let the dumplings steam undisturbed for 15 minutes (I usually get about 17 dumplings). DO NOT PEEK — lifting the lid lets out steam and can prevent proper cooking.
- Add turkey: Remove the lid, turn the heat to Low, and gently fold in the shredded turkey. Return the pot to a low simmer.
- Thicken (optional): Whisk the cornstarch with 2 Tbsp cold milk until smooth. Drizzle into the simmering stew while stirring gently. Simmer 1 minute until the stew thickens slightly.
- Final seasoning and serve: Taste and add up to 1/8 tsp table salt if needed. Ladle into bowls and serve piping hot.
Best ways to enjoy it
- Serve with crusty bread or warm biscuits to mop up the broth.
- A simple green salad or steamed greens (kale, collards, or a lemony arugula) balances the richness.
- For a heartier spread, add roasted sweet potatoes or a BBQ-leaning side; this pairs well with roasted or smoky sides like roasted sweet potatoes with BBQ beef strips.
- Garnish ideas: a sprinkle of chopped parsley, a grind of black pepper, or a few thyme leaves to freshen the bowl.
Storage and reheating tips
- Refrigerator: Store in an airtight container for up to 3–4 days. Dumplings absorb broth over time; the stew will thicken in the fridge.
- Freezing: Freeze without dumplings for best texture — stock and turkey freeze well for up to 3 months. Thaw overnight and add freshly made dumplings when reheating. If you freeze the full stew, know dumplings will be denser after thawing.
- Reheating: Gently reheat on the stovetop over low heat, adding a splash of water or broth if the stew is too thick. Reheat slowly so the turkey stays tender and dumplings don’t overcook.
- Food safety: Cool leftover stew to room temperature no more than 2 hours after cooking, then refrigerate. Reheat to an internal temperature of 165°F (74°C) before serving.
Pro chef tips
- Keep butter and milk cold when making dumplings — cold fat creates flakier dumplings.
- Don’t overmix the dumpling dough; stir just until moistened to keep them tender.
- Use homemade turkey stock for the deepest flavor, but a good-quality store-bought stock with a little bouillon will work in a pinch.
- If your broth tastes flat, a squeeze of lemon or a splash of vinegar brightens it instantly.
- For an easy shortcut, buy pre-chopped mirepoix (onion/celery/carrot mix) — it saves prep time without sacrificing flavor.
- For different textures, try dropping dumplings at varying sizes so some cook slightly faster than others — great when you want a mix of tender and just-set dumplings.
- If you want more robust gravy-like mouthfeel, reduce 1 cup of the broth before adding dumplings, then top up with additional broth later.
For an idea of how onion-forward, slow-simmered stews build their depth differently, take a look at this cozy French onion beef stew for technique inspiration.
Creative twists
- Cornmeal dumplings: Swap half the flour for cornmeal and add a teaspoon of fresh chopped chives for a southern spin.
- Mushroom boost: Sauté 8 oz sliced mushrooms with the onion for an earthy depth.
- Herbed cheddar dumplings: Fold 1/3 cup grated sharp cheddar and a tablespoon of chopped chives into the dough for cheesy dumplings.
- Gluten-free: Use a 1:1 gluten-free flour blend and check baking powder is gluten-free.
- Slow-cooker variation: Brown the aromatics and add everything except dumplings; cook on low 6–8 hours. Add fresh dumplings in the last 45–60 minutes (timing varies by dumpling recipe).
Your questions answered
Q: Can I use canned or boxed stock only?
A: Yes. Use low-sodium options if you plan to add salt later. A concentrated base like Better Than Bouillon helps boost flavor if your stock is mild.
Q: How many dumplings does this recipe make?
A: Expect about 15–18 dumplings depending on spoon size. The recipe’s note of ~17 dumplings is common when using two teaspoons.
Q: Can I make dumplings ahead and freeze them?
A: You can freeze raw dumplings on a tray, then transfer to a bag. Add them frozen to a simmering broth and cook a few minutes longer than fresh ones. Texture may be slightly denser.
Q: My dumplings were gummy — what went wrong?
A: Likely overmixing the dough or using warm milk. Keep ingredients cold and mix just until combined.
Q: Can I substitute biscuits or store-bought dumplings?
A: Yes — drop biscuit dough or pre-made dumplings per package instructions, though cook times will vary.
Conclusion
This roast turkey and herbed dumpling stew turns leftovers into a soulful one-pot meal with tender dumplings and deep, savory broth. For the original inspiration and a slightly different ingredient proportion, check the recipe source at Roast Turkey & Herbed Dumpling Stew (Or Chicken). For another version with cornmeal dumplings and a similarly cozy approach, see Turkey (or chicken) Soup with Herbed Cornmeal Dumplings.
Roast Turkey and Herbed Dumpling Stew

Ingredients
For the broth
- 4 cups chicken broth (low-sodium if desired)
- 3 cups rich roast turkey stock (homemade preferred; can substitute store-bought turkey or chicken stock)
- 1.5 cups boiling water
- 2 Tbsp Better Than Bouillon Chicken Base (or extra stock)
- 1 large onion, chopped
- 1 16 oz bag baby carrots, sliced chunky (or 3–4 large carrots, chopped)
- 4 ribs celery, thickly sliced on the diagonal
- 4 cloves garlic, pressed or very finely chopped
- 0.75 tsp coarse ground black pepper (or to taste)
- 3 sprigs fresh thyme, leaves pulled (about 1/2 tsp fresh or dried leaves)
- 1 Tbsp butter
- 4-5 cups leftover roast turkey, pulled into bite-sized pieces (substitute roast or rotisserie chicken)
For the dumplings
- 1 cup all-purpose flour
- 2 tsp baking powder
- 0.5 tsp sugar
- 1 tsp kosher salt
- 0.5 tsp coarse ground black pepper
- 0.25 tsp dried parsley
- 0.125 tsp ground rosemary
- 0.125 tsp poultry seasoning
- scant 0.0625 tsp onion powder
- 1.5 Tbsp cold butter (cut into very small cubes)
- 0.5 cup cold milk
For finishing
- 2 Tbsp cornstarch
- 2 Tbsp cold milk (for slurry)
- 0.125 tsp regular table salt (optional, to finish after tasting)
Instructions
Preparation
- Combine liquids: Pour chicken broth and turkey stock into a large stockpot. Microwave boiling water, stir in chicken base until dissolved, then add to the pot. Heat to a boil.
- Add vegetables and aromatics: When the pot boils, add onion, sliced carrots, celery, pressed garlic, black pepper, thyme leaves, and butter. Leave turkey and dumpling ingredients aside.
Cooking
- Simmer veggies: Gently boil over medium heat for about 10 minutes until the carrots and celery are tender but not mushy.
- Make the dumpling dough: While the vegetables cook, whisk flour, baking powder, sugar, kosher salt, black pepper, parsley, rosemary, poultry seasoning, and onion powder in a medium bowl. Add cold cubed butter and pinch it into flour until mixture resembles fine crumbs. Stir in cold milk until just moistened.
- Drop dumplings: When veggies are tender and pot is boiling, reduce to a steady boil and drop the dough by spoonfuls into the broth using two regular teaspoons.
- Cover and steam: Reduce heat to low and cover tightly, letting dumplings steam undisturbed for 15 minutes. Do not lift the lid.
- Add turkey: Remove the lid, turn heat to low, and gently fold in shredded turkey. Return the pot to a low simmer.
- Thicken (optional): Whisk cornstarch with cold milk until smooth. Drizzle into simmering stew while stirring gently. Simmer for 1 minute until stew thickens slightly.
- Final seasoning and serve: Taste and add salt if needed. Ladle into bowls and serve piping hot.
