Turkey and Cornbread Dumplings Recipe

Oh, I absolutely love this Turkey and Cornbread Dumplings Recipe—it’s such a cozy, comforting dish that just feels like a warm hug on a chilly day. When I first tried it, I was blown away by how the cornbread dumplings soak up all those rich, savory turkey flavors, making every bite taste like home. If you’ve got leftover turkey (or chicken), this recipe is a game-changer because it transforms those bits into a whole new meal that’s hearty and satisfying.

This Turkey and Cornbread Dumplings Recipe works wonderfully when you want something simple to prepare but impressive in flavor and texture. Whether you’re looking for a post-holiday meal or just craving a bowlful of comfort, the lightly sweet cornbread dumplings paired with tender turkey in a savory broth are just perfect. You’ll find it’s a great way to warm up and feed a crowd without spending hours in the kitchen.

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Ingredients You’ll Need

Every ingredient here brings something special to the recipe — from the buttery sautéed veggies to the rich turkey stock, each one helps build layers of flavor. For the cornbread dumplings, I love that the sweet corn and yellow cornmeal give them a bit of personality that works beautifully with the savory broth.

• Butter: Essential for that rich and silky base when sautéing the veggies and in the dumplings for moisture.
• Garlic: Just a couple cloves add great aroma and savory depth without overpowering the dish.
• Yellow onion: Diced and softened, it provides a slightly sweet, earthy flavor that complements the turkey perfectly.
• Carrots: Thinly sliced for tender sweetness and nice color contrast in the broth.
• Celery: Adds subtle freshness and crunch to the base of the stew.
• All-purpose flour: Helps thicken the broth into a lovely stew consistency.
• Poultry seasoning: My secret weapon here—this blend amps up the turkey flavors and perfectly seasons both broth and dumplings.
• Kosher salt and black pepper: To taste, enhancing all the flavors.
• Turkey stock: The heart of the stew—if you have homemade stock, use it! Otherwise store-bought works fine.
• Leftover turkey or chicken: Provides tender chunks of protein; chop it so it mixes evenly.
• Frozen green peas: Stirred in at the end, they add a pop of sweetness and color.
• Self-rising flour: Gives the dumplings their tender rise without extra leavening.
• Yellow cornmeal: Gives dumplings that lovely cornbread texture and subtle sweetness.
• Granulated sugar: Balances flavors and enhances the cornmeal’s natural sweetness.
• Melted butter: Makes the dumplings moist and tender.
• Egg: Binds the dumplings together for a sturdy but tender bite.
• Milk: Adds moisture to the dumpling dough so it scoops nicely.
• Corn kernels: Stirred into the dumplings for delightful bursts of sweetness.

Variations

I love making this Turkey and Cornbread Dumplings Recipe my own depending on what flavors I’m in the mood for or what’s in my fridge. Feel free to tweak it and make it your own—it’s a very forgiving recipe!

• Spicy Kick: I once added a pinch of cayenne pepper and chopped jalapeño to the broth—my family loved the subtle heat with the sweetness of the dumplings.
• Vegetarian Version: Swap turkey stock for vegetable stock and omit the turkey—added mushrooms give a lovely umami boost in place of meat.
• Gluten-Free Twist: Use a gluten-free self-rising flour blend and cornmeal, then double-check your baking powder for gluten—a friend tried it and said the dumplings turned out great!
• Herb Variations: Fresh thyme or sage added to the broth really elevate the flavors during holiday dinners.

How to Make Turkey and Cornbread Dumplings Recipe

Step 1: Sauté the Flavor Base

Start by melting the butter over medium heat in a large pot. Add the minced garlic, diced onion, sliced carrots, and celery. Let them cook together for about 5 minutes, stirring often, until the onions are translucent and the veggies start to soften. This step is crucial because it builds the flavorful foundation of your stew—don’t rush it, and make sure not to brown the garlic or it might turn bitter.

Step 2: Create the Roux and Add Seasonings

Next, whisk in the all-purpose flour along with poultry seasoning, kosher salt, and black pepper. Keep whisking for 2 minutes to cook out the raw flour taste, which also helps thicken the broth later on. This little step is where the magic happens, turning your veggies and broth into a luscious stew base.

Step 3: Pour in the Turkey Stock and Add Meat

Slowly pour in the turkey stock while whisking constantly to avoid lumps. Bring the mixture to a gentle simmer, then add your chopped leftover turkey or chicken. This simmering allows the flavors to meld together, so let it bubble away while you prepare the dumplings.

Step 4: Make the Cornbread Dumpling Batter

In a large bowl, whisk together the self-rising flour, yellow cornmeal, sugar, and poultry seasoning. In a separate bowl, mix the melted butter, egg, and milk. Combine the wet ingredients with the dry, stirring just until everything is incorporated—overmixing can make your dumplings tough. Finally, fold in the corn kernels for those sweet little bursts throughout.

Step 5: Cook the Dumplings in the Stew

Scoop out tablespoon-sized portions of the dumpling dough and gently drop them into the simmering turkey stock. Cover the pot tightly and let them steam for 5 minutes undisturbed. Then, carefully turn each dumpling over with a spoon and cover again for another 5 to 10 minutes, or until they’re cooked through. You’ll know they’re ready when they’ve doubled in size and feel springy to the touch.

Step 6: Finish with Peas and Serve

Gently stir in the frozen green peas and cook for another minute or two to heat through. This adds a bright pop of color and slight sweetness that balances the rich broth and dumplings. Now you’re ready to ladle out a steaming bowl and enjoy!

How to Serve Turkey and Cornbread Dumplings Recipe

Garnishes

I usually sprinkle a bit of freshly chopped parsley or thyme over the top before serving—it adds a lovely freshness and makes the dish look inviting. Sometimes, a sprinkle of cracked black pepper or a drizzle of melted butter on the dumplings themselves sends this meal over the top for my family.

Side Dishes

This stew is a meal on its own but pairs beautifully with a crisp green salad or roasted root vegetables if you want more veggies. A slice of crusty bread is also fantastic for soaking up any leftover broth—you won’t want to waste a drop.

Creative Ways to Present

For special occasions, I’ve served turkey and cornbread dumplings in individual ramekins, topped with fresh herbs and a light drizzle of sage-infused brown butter. It turns a humble dish into an elegant starter that always gets compliments!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The dumplings soak up more broth over time, so the stew thickens—if that happens, I just add a little turkey stock or water when reheating to loosen it back up.

Freezing

This recipe freezes well! I like to freeze the turkey stew and dumplings separately if possible, because dumplings can get a bit gummy when thawed after freezing. If you freeze them together, just reheat gently to keep the best texture.

Reheating

Reheat gently on the stove over low heat, stirring occasionally. If the stew feels too thick, splash in some extra stock or water. Microwaving works too, but be sure to cover so the dumplings don’t dry out.

FAQs

Final Thoughts

This Turkey and Cornbread Dumplings Recipe holds a special place in my heart because it turns leftovers into something genuinely exciting and comforting. Every time I make it, I’m reminded how simple ingredients and a little patience can create a dish that fills your home with warmth and hearty deliciousness. I really encourage you to try it—you’ll find it’s not only delicious but also incredibly satisfying, and your family will be asking when you’re making it again!

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