Family Favorite Turkey and Dumplings Soup Using Leftover Turkey Meat! (2024)

My turkey and dumplings combine chopped vegetables with leftover turkey meat in a creamy broth for a twist on the classic. This satisfying comfort food has all the traditional chicken and dumpling soup ingredients, including tender mixed veggies, rich, savory broth, and fluffy dumplings. I've even included instructions on making from-scratch broth to utilize every last bit of your leftover turkey carcass (frame) and all!

See my collection of leftover turkey recipes for more great ideas to use leftovers from a Thanksgiving roasted turkey.

Turkey and dumplings is a comforting soup that combines the flavors of traditional chicken and dumplings with tender pieces of leftover turkey meat. It's a delicious way to repurpose Thanksgiving or Christmas leftovers into a warm and satisfying meal.

I enjoy cooking with leftover turkey because it's versatile and can be substituted for proteins in soups, salads, sandwiches, casseroles, and more. I've had years of experience experimenting with different leftover turkey recipes to find the best tastes and textures, and this soup is a winner in my book!

🥘 Ingredients

Chicken Soup Base

• Olive Oil - I used duck fat this time for an even richer flavor. If using olive oil, use extra virgin (EVOO).
• Turkey Meat - Leftover turkey shredded or chopped into chunks. Save the bones or 'frame' to make turkey stock if desired.
• Potato - A large sliced Russett potato, or two potatoes if they are medium-sized.
• Carrots - Sliced or diced carrots are essential in chicken and dumplings soup.
• Celery - An essential part of any mirepoix (a 2:1:1 mixture of carrots, celery, and onion).
• Onion - Minced or finely chopped yellow onion.
• Garlic - Minced or finely chopped garlic.
• Chicken Broth - 2-3cupsof chicken or turkey broth/stock if making your own from the turkey carcass.
• Heavy Cream - Heavy cream or half & half add the signature creaminess to this soup.
• Corn - One can of corn with the liquid drained off.
• Chives - Freeze-dried or fresh chives will work.
• Rosemary & Thyme - Use fresh herbs if you have them; dried herbs will work just as well.
• Salt & Pepper - You can always add more salt or pepper to taste at the end.

Dumpling Batter

If you don't mind whether your dumplings are made from scratch, you can use Bisquick to make quick dumpling batter, as noted in the tip section below. Alternatively, a tube of biscuits can be used; just cut each biscuit into quarters or strips.

• All-Purpose Flour - Or use gluten-free flour or your preferred flour substitute.
• Baking Powder- A little baking powder or a baking powder substitute for fluffy dumplings.
• Salt - Salt to taste.
• Butter - Cold butter cubed into small pieces. Cube your butter and return it to the fridge until ready to use.
• Milk- Whole milk or full-fat buttermilk will give you the best results.

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make Leftover Turkey and Dumplings

Making homemade stock, and from-scratch dumplings for that matter, is completely optional and can be swapped for pre-made versions for a quick and easy soup! Grab your measuring utensils, a mixing bowl, a large stock pot, a whisk, and a wooden spoon to get started.

This makes 6-8 hearty servings, so I usually have plenty for lunch the next day.

Make The Turkey Stock (Optional)

Step 1: Make optional broth: Simmer the leftover turkey carcass (or frame) in water for homemade stock. Pull the meat, discard the bones, and run the broth through a fine mesh sieve before using.

Start the Turkey Soup

Step 2: Saute the veggies: Add1 tablespoon of olive oilto a large stock pot over medium-high heat. Once hot, add1 large sliced russet potato,3 medium carrots,4 ribs of celery, and½ cup of yellow onion. Saute for about 5 minutes or until tender, and add the1 teaspoon of minced garlic1 minute before the veggies have fully softened.

Step 3: Season the broth. Pour2-3 cups (473.18 milliliters) of chicken broth,1 cup (236.59 milliliters) of heavy cream, and a15.25-ounce (432.33 grams) can of sweet whole kernel corninto the pot along with2-3 cups (280 grams) of leftover turkey meatand seasonings(2 tablespoons of chives,1 teaspoon each of rosemary & thyme, and½ teaspoon each of salt & pepper).Stir to combine.

Step 4: Simmer. Bring the soup to a boil, then reduce the heat to low and let simmer for 10 minutes while preparing the biscuits.

Mix Dumplings, Simmer, & Serve

Step 5: Combine dry ingredients. Combine1 cup (125 grams) of all-purpose flour,1 tablespoon of baking powder, and½ teaspoon of saltin a mixing bowl. Whisk to mix the dry ingredients.

Step 5: Cut in the butter. Add the cold, cubed2 ½ tablespoons of butterand cut in using a pastry cutter, food processor, or a pair of knives used in a criss-cross motion to cut the butter pieces into fine, pea-sized crumbs.

Step 6: Add milk. Add½ cup milk or buttermilkto the dry mixture and mix until just combined.

Step 7: Drop the dumplings. Drop heaping tablespoon-sized portions of dough into the simmering soup, leaving space for the dumplings to expand.

Step 8: Simmer and serve. Let simmer on low temp uncovered for 10 minutes, then cover with a tight-fitting lid and let simmer for another 10 minutes. Remove from heat and serve.

💭 Tips & Notes

• Swap oil for duck fat. I used duck fat for this recipe, and I highly recommend the addition for added depth of flavor.
• Try a cookie scoop. A large cookie scoop works well for portioning the dumpling dough before dropping it in the soup.
• Test a dumpling. The easiest way to tell if the dumplings are done cooking is to take a dumpling from the soup and cut it in half.
• Don't overmix the dough. Be careful not to over-mix the dough, or it will become dense. Mix in the milk just until there are no dry spots.
• Easy dumplings using Bisquick. Alternatively, you can use Bisquick or other baking mix to make your dumplings. Use 2 cups baking mix and⅔cup milk.

🥡 Storing & Reheating

Once cooled, transfer your turkey and dumplings to an airtight container and refrigerate for up to 3 days.

Freezing

Transfer the cooled soup to a sealed airtight container or heavy-duty zip-top storage bag and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating

Reheat on the stovetop over medium heat, stirring occasionally. Individual portions can be reheated in the microwave for 1-2 minutes.

📖 Recipe Card