Super easy to make! This is the perfect recipe to use all of those Thanksgiving leftovers.Ingredients
1 1/2 tablespoons butter
1 bunch scallion, finely chopped (white and light green parts)
1/2 cup mixed peas and carrots (frozen, or use leftover vegetables)
2 garlic cloves, minced
1 1/2 cups leftover turkey, cut into bite-size pieces
4 cups turkey broth or 4 cups leftover turkey gravy
chicken broth, as needed
salt and pepper
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon table salt
1 cup milk
1/4 cup melted butter
Measure out 4 cups of turkey broth or leftover turkey gravy. If using gravy instead of stock, it needs to be quite thin. If the gravy was on the thick side even when it was hot last night at dinner, thin it down with a little chicken stock. If you do not have enough turkey broth or leftover turkey gravy, measure what you have and add some chicken broth until you have approximately 4 total cups of liquid.
In a 10" skillet with straight sides, melt the butter over medium heat. Add the vegetables and cook for 2 minutes. Add the garlic and cook 1 minute longer. Add the turkey then the turkey broth/gravy/chicken broth and stir to combine. Bring to a simmer and taste for seasoning. Add salt and pepper to taste.
While you are waiting for the broth to come to a simmer, make the dumplings by whisking together the flour, baking powder, and salt. When the broth mixture comes to a simmer, add the milk and melted butter to the flour mixture and use a spoon to stir everything together until it is just combined. Don't over mix or you'll toughen the dumplings.
I use two soup spoons to add the dumpling dough to the broth. I scoop up some of the dough with one spoon and push it off into the broth with the other. Continue adding dough as quickly as you can – leaving a little room between dumplings, if possible. Immediately cover the dumplings with a tight fitting lid. Reduce heat between medium and medium-low and cook for 20 minutes.
After 20 minutes, take the skillet off the heat and serve piping hot. This is an EXCELLENT way to use up Thanksgiving leftovers. Delicious and easy!
NOTE: This recipe has a high ratio of dumplings to broth – which means that it is not particularly soupy when fully cooked. If you like a lot of soup with your dumplings, use the same amount of gravy base but halve the dumpling recipe.
- Calories - 290
- Carbohydrates - 38g
- Saturated Fat - 8g
- Protein - 7g
- Sodium - 757mg
- Dietary Fiber - 2g
- Sugars - 1g
- Cholesterol - 34g