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

A cozy and comforting stew made with leftover turkey and soft herbed dumplings, simmered in a rich broth, perfect for cold winter nights.

Prep Time 20

Cook Time 40

Total Time 1

Serving Size servings

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.

Notes

Use low-sodium broth for better salt control. Better Than Bouillon boosts flavor; if omitting, add additional stock. For dairy-free dumplings, swap milk for unsweetened oat or almond milk and use dairy-free butter.