Description
This comforting Turkey and Cornbread Dumplings recipe transforms leftover turkey into a hearty and flavorful stew. Packed with tender vegetables, savory turkey stock, and fluffy cornbread dumplings steaming right in the pot, it’s an easy one-pot meal perfect for chilly days that brings warmth and nostalgia to your table.
Ingredients
Scale
Soup Base
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 large yellow onion, diced
- 2 large carrots, peeled and thinly sliced
- 1 rib celery, diced
- 2 tablespoons all-purpose flour
- 1 teaspoon poultry seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 4 cups turkey stock
- 2-3 cups chopped leftover turkey or chicken
- 1 cup frozen green peas
Dumplings
- 1 cup self-rising flour
- 1 cup yellow cornmeal
- 3 tablespoons granulated sugar
- 1/2 teaspoon poultry seasoning
- 2 tablespoons butter, melted
- 1 large egg
- 1/2 cup milk
- 1/2 cup corn
Instructions
- Sauté Vegetables: In a large pot, melt the butter over medium heat. Add the minced garlic, diced onion, sliced carrots, and diced celery. Sauté for 5 minutes, stirring frequently until the vegetables are softened and fragrant.
- Create Roux and Simmer Stock: Whisk in the all-purpose flour, poultry seasoning, kosher salt, and black pepper. Continue whisking for 2 minutes to cook the flour and incorporate the seasonings. Slowly stir in the turkey stock and bring to a gentle simmer. Add the chopped leftover turkey and allow the soup base to meld flavors.
- Prepare Dumpling Batter: In a large bowl, combine the self-rising flour, yellow cornmeal, granulated sugar, and poultry seasoning. In a separate bowl, whisk together the melted butter, egg, and milk. Pour the wet ingredients into the dry ingredients and stir until well combined. Fold in the corn kernels evenly.
- Cook Dumplings: Using a tablespoon, scoop dumpling batter and drop spoonfuls into the simmering turkey stock. Cover the pot tightly and let the dumplings steam and simmer for 5 minutes. Carefully turn each dumpling over using a spatula or spoon. Cover and cook for an additional 5-10 minutes, or until the dumplings are fully cooked through and fluffy.
- Add Peas and Finish: Gently stir in the frozen green peas into the soup and cook until heated through. Adjust seasoning if necessary before serving.
Notes
- Use leftover cooked turkey or chicken for this recipe to make it quick and convenient.
- Covering the pot tightly while cooking dumplings ensures they steam properly and become tender.
- This dish is great for warming up cold days and makes a delicious weeknight comfort meal.
- You can substitute self-rising flour with all-purpose flour plus baking powder if unavailable.
- Feel free to add other vegetables like peas, corn, or chopped potatoes to make it heartier.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 5g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: thirty eight g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg
