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Leftover Turkey and Chive Drop Dumplings Recipe

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5 from 24 reviews

A comforting and hearty leftover turkey and dumplings recipe featuring tender turkey in a savory broth with fluffy garlic and chive drop dumplings. Perfect for using up turkey leftovers and warming up on chilly days.

Ingredients

Units Scale

Vegetable Base

  • 1 tbsp butter
  • 1 cup onions diced (yellow, white, or sweet onion recommended)
  • 1 cup carrots diced or thinly sliced
  • 1 cup celery sliced
  • 1 cup frozen peas
  • 3-4 cloves garlic minced
  • 6 cups turkey broth

Roux and Main Ingredients

  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 3 cups cooked turkey shredded or chopped (white and dark meat)
  • 1 tbsp apple cider vinegar
  • 1/4 to 1/2 tsp MSG
  • 1 tsp dried thyme or 1/2 tbsp fresh thyme

Garlic and Chive Drop Dumplings

  • 190 grams all-purpose flour (about 1 1/2 cups)
  • 2 tbsp chopped chives
  • 2 cloves garlic minced
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup buttermilk
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Salt and black pepper to taste

Instructions

  1. Prepare the Vegetables: Dice or slice the onions, carrots, and celery into similar sized pieces and set aside. Measure out all ingredients needed for the dumplings in a separate bowl.
  2. Sauté the Vegetables: In a heavy-bottomed braising pan or Dutch oven, melt 1 tbsp butter over medium-high heat. Add the onions, carrots, and celery, sautéing for 6-7 minutes until the onions are translucent and fragrant. Stir in the garlic, thyme, and MSG, cooking for 1 more minute. Transfer the cooked vegetables to a bowl.
  3. Make the Roux: Using the same pan, melt the remaining 3 tbsp butter over low to medium heat. Stir in the flour until fully absorbed and smooth. Cook for 7-10 minutes to create a blonde roux with a light golden color.
  4. Add Broth and Turkey: Gradually whisk in the turkey broth, scraping the bottom of the pan to release any browned bits. Increase heat to medium-high and bring the mixture to a low simmer until it thickens slightly. Stir in the apple cider vinegar, shredded turkey, and frozen peas.
  5. Prepare the Dumpling Dough: In a bowl, combine the all-purpose flour, chives, garlic, salt, baking powder, and baking soda. In another bowl, whisk together the egg and buttermilk. Pour the wet ingredients into the dry and mix gently to form a loose, shaggy dough without overmixing.
  6. Cook the Dumplings: Using a tablespoon, drop spoonfuls of the dough onto the simmering turkey mixture, spacing them apart to allow for expansion. Reduce heat to low, cover the pan, and cook for 15-20 minutes until the dumplings are fully cooked and fluffy.
  7. Finish and Serve: Garnish with additional chopped chives if desired. Season with salt and black pepper to taste. Serve hot for a comforting meal.

Notes

  • Use homemade or high-quality turkey broth for the best flavor, or substitute with chicken broth if unavailable.
  • MSG is optional but enhances the umami of the dish; omit if preferred.
  • Dumplings should be dropped gently and spaced apart to ensure they cook through without sticking together.
  • If fresh thyme is used, reduce quantity to ½ tbsp to avoid overpowering flavors.
  • Leftover turkey can be substituted with cooked chicken if desired.
  • Make sure the roux cooks long enough to develop a light golden color for depth of flavor without burning.
  • To make this recipe gluten-free, substitute all-purpose flour with a gluten-free blend and ensure broth and baking powder are gluten-free.

Find it online: https://queenrecipe.com/leftover-turkey-and-chive-drop-dumplings-recipe/