Puffy Turkey and Dumplings: The Perfect Thanksgiving Day Leftovers!

Puffy Turkey and Dumplings: The Perfect Thanksgiving Day Leftovers!

The Yankee Chef

One of the most sought-after recipes has got to be chicken and dumplings. But isn’t leftover turkey just as good? I think so! No matter what time of year it is, people have an affinity to this comfort classic, but they also want a simple and economical recipe, especially if uses leftovers. These are the softest dumplings you will ever make. If you have any leftover cooked vegetables, by all means add them right before the dumplings. 

Nonstick cooking spray 

1/2 small onion, minced 

3/4-1 pound cooked turkey, chopped 

2 potatoes, peeled and diced 

4 cups chicken broth 

2 cups flour 

1 tablespoon baking powder 

1 teaspoon each salt and black pepper 

1/2 teaspoon each dried thyme and rosemary 

3/4 cup milk 

4 tablespoon butter or margarine, melted 

4 tablespoons water 

3 tablespoons cornstarch 

In a large saucepan with tight fitting lid, coat bottom with nonstick cooking spray and place over medium heat. Add onions and cook until the onions have softened, stirring often. Add turkey, potatoes and broth. Bring to a boil. Meanwhile, make dumplings. 

In a large bowl, combine flour, baking powder, salt, black pepper, thyme and rosemary. Stir in the milk and melted butter. Set aside. Make cornstarch slurry by mixing water and cornstarch until smooth; set aside. When broth is boiling, cook potatoes until they are just beginning to soften. This will take only 10 minutes or so, according to the size of your potatoes. Stir in the cornstarch slurry (see NOTE) until broth has thickened and it is smooth. Reduce heat to low.  

By the rounded tablespoon, dot the top of the ‘stew’ with dumpling mixture. They will stay floating. When the entire surface is covered with dumplings, place tight-fitting lid over the top and simmer about 12-15 minutes, or until the dumplings have puffed up and are light as a feather when cut open.  Remove cover and serve immediately.  

NOTE: As you can see, I used cornstarch slurry instead of roux (melted butter and flour) as a thickener. I do this because slurry is easily and completely stirred into broth to thicken, unlike using roux, which is almost impossible to stir the clumps smooth when you have other items in the liquid. 

Enough for 4 servings 


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