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.
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.