Best 3 Leftover Thanksgiving Turkey And Dumplings Recipes

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Thanksgiving dinner wouldn't be complete without turkey, but what to do with the holiday leftovers? Don't let that delicious turkey go to waste! Transform your leftover turkey into a flavorful and comforting dish with this curated selection of recipes for "Leftover Thanksgiving Turkey and Dumplings". From classic pot pies to hearty soups and stews, these recipes offer a variety of options to suit your taste and preferences. Get ready to create a new culinary delight that will make the most of your leftover turkey and bring warmth to your table.

Check out the recipes below so you can choose the best recipe for yourself!

TURKEY AND DUMPLINGS



Turkey and Dumplings image

It's the day after Thanksgiving and you're staring at a mountain of leftovers. What do you do with them all? Easy! Make Turkey and Dumplings! This recipe is so easy to make and SO good. It's comfort food at its finest. These are so good, you might end up baking another turkey just to have more leftovers. Well, maybe that's stretching it. They are good though. Enjoy -- and happy eating!

Provided by Cooking Ventures

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 tablespoons butter
1 bunch scallion, finely chopped (white and light green parts)
1/2 cup frozen mixed peas and carrots
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

Steps:

  • 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. When I made it last time, I had to add nearly 1 cup of chicken broth because I only had 3 cups of leftover turkey gravy. It tasted just fine.
  • In a 10" skillet with straight sides, melt the butter over medium heat. Add the scallions, peas, and carrots 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. Don't under season the broth. Once the dumplings are added, the flavors will be muted so season the broth a little more robustly than you normally would.
  • 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 and you have adjusted the seasonings, 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. It'll be a tight squeeze to get all of the dough into the broth but it'll fit. IMMEDIATELY cover the dumplings with a tight fitting lid and cook for 20 minutes. Whatever you do, DON'T PEEK while they're cooking. The dumplings should lightly simmer while cooking. I normally reduce the heat to someplace between medium low and medium after the first 5 minutes of cooking so the liquid does not simmer too aggressively.
  • 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!
  • TIP: 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.

LEFTOVER TURKEY AND GRAVY DUMPLINGS



Leftover Turkey and Gravy Dumplings image

Great way to get rid of the holiday leftovers and have a change of taste. Serve with cranberries if desired.

Provided by ashley t.

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 57m

Yield 6

Number Of Ingredients 10

1 ½ cups chopped cooked turkey
1 (8 ounce) package cream cheese
¾ cup leftover stuffing
½ cup gravy, divided
½ cup cooked green peas
¼ cup chopped onion
2 cups mashed potatoes
1 (8 ounce) package refrigerated crescent rolls
1 (10.75 ounce) can condensed cream of chicken soup
½ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine turkey, cream cheese, stuffing, 1/4 cup gravy, peas, and onion in large microwave-safe bowl. Heat in the microwave until cream cheese softens, about 2 minutes.
  • Spread mashed potatoes over the bottom of a 9x11-inch casserole dish.
  • Cut crescent roll dough in half. Flatten both halves on a work surface. Spoon turkey mixture down the middle. Roll up edges and press to seal. Place over potatoes.
  • Combine remaining 1/4 cup gravy, cream of chicken soup, and milk in a blender; blend until smooth. Pour over stuffed dough.
  • Bake in the preheated oven until bubbly and hot, about 30 minutes.

Nutrition Facts : Calories 523.9 calories, Carbohydrate 41.8 g, Cholesterol 74.8 mg, Fat 29.4 g, Fiber 2.6 g, Protein 20.9 g, SaturatedFat 12.5 g, Sodium 1216.8 mg, Sugar 6.6 g

LEFTOVER TURKEY SOUP WITH STUFFING DUMPLINGS



Leftover Turkey Soup with Stuffing Dumplings image

An easy and flavorful use of leftover Thanksgiving turkey. Enjoy turkey and stuffing together in this slow cooker soup. Store remaining soup in an airtight container for up to several days or freeze in a well-labeled container.

Provided by My 3 boys

Categories     Holidays and Events Recipes     Thanksgiving     Leftovers

Time 4h30m

Yield 6

Number Of Ingredients 24

5 cups turkey broth
4 cups cubed cooked turkey
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1 cup chopped button mushrooms
1 cup frozen corn, thawed
3 cloves garlic, minced
1 ½ teaspoons ground thyme
1 ½ teaspoons salt
1 ½ teaspoons freshly ground black pepper
½ teaspoon dried basil
¼ teaspoon celery seed
¼ teaspoon crushed red pepper flakes
¾ cup milk
2 large eggs
4 cups leftover stuffing
¼ cup dried cranberries
½ medium onion, chopped
½ stalk celery, chopped
1 ½ teaspoons dried sage
1 ½ teaspoons dried parsley
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Steps:

  • Combine turkey broth, turkey, onion, celery, carrots, mushrooms, corn, garlic, thyme, salt, pepper, basil, celery seed, and red pepper flakes in a 5 1/2-quart slow cooker. Cover and cook on High for 4 hours.
  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  • About 30 minutes before soup is done, mix milk and eggs together in a large bowl. Add stuffing; toss until bread soaks up the liquid. Add cranberries, onion, celery, sage, parsley, salt, and pepper; toss until well combined. Scoop dumpling mixture with a large cookie scoop and transfer stuffing balls to the prepared baking sheet.
  • Bake in the preheated oven until golden brown, about 20 minutes.
  • Serve soup with stuffing dumplings.

Nutrition Facts : Calories 522.5 calories, Carbohydrate 49.1 g, Cholesterol 135.4 mg, Fat 19.1 g, Fiber 7.7 g, Protein 38.8 g, SaturatedFat 4.9 g, Sodium 1836.7 mg, Sugar 11.7 g

Tips:

  • To make your dumplings light and fluffy, be sure to use cold butter and buttermilk.
  • Don't overmix the dumpling batter. Overmixing will make the dumplings tough.
  • Drop the dumplings into the simmering broth by rounded tablespoons. Don't crowd the dumplings in the pot, or they will stick together.
  • Cook the dumplings until they are cooked through, about 10-12 minutes. The dumplings should be light and fluffy, and should float to the top of the broth.
  • Serve the turkey and dumplings immediately, while they are hot and fresh.
  • leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

Conclusion:

This leftover Thanksgiving turkey and dumplings recipe is a delicious and easy way to use up your leftover turkey. The dumplings are light and fluffy, and the broth is flavorful and comforting. This dish is perfect for a cold winter day, and it's sure to be a hit with your family and friends.

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