This comforting Turkey and Dumplings brings together tender pulled turkey with silky dumplings in a rich, aromatic stock. It’s the culinary comeback of your holiday turkey, transforming leftovers into a cozy, soul-warming bowl full of flavor and texture.
WHAT YOU'LL LOVE
- Creamy, flavorful broth built from roasted turkey stock, herbs, and vegetables
- Tender pulled turkey infused throughout with savory taste
- Homestyle dumplings that are light yet satisfyingly pillowy
- Effortless comfort food that repurposes holiday leftovers with flair
Turkey and Dumplings
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
8
Prep Time
30 minutes
Cook Time
30 minutes
Calories
379
Crafted with aromatic vegetables, herbs, and just the right thickness in the broth, then crowned by hand‑rolled dumplings that finish in the simmering liquid, this recipe turns simple ingredients into hearty comfort food that’s perfect any time of year.
Ingredients
- 1/4 cup butter
- 3 cups yellow onion, diced
- 1 1/2 cups carrots, diced
- 1 1/2 cups celery, diced
-
John Henry’s Texas Chicken Tickler
- 1/4 cup flour
- 1 tbsp garlic
- 1 tbsp thyme
- 2 qt vegetable stock
- 1 cup heavy cream
- 1 lb cooked turkey, shredded/diced
- 2 cups Bisquick
- 2/3 cup milk
Directions
Preheat a Lodge 7 Quart Dutch Oven over medium heat. Melt the butter in the dutch oven. Add the onion, carrots, celery and season with 1-2 tbsp John Henry’s Texas Chicken Tickler. Cook until onions are translucent and carrots and celery are softened; about 10 minutes.
- Add the flour and garlic. Cook for one minute, stirring constantly. Add the thyme, sage, vegetable stock, and cream. Bring to a simmer. Mix the Bisquick and milk together to for a biscuit dough.
- Add the shredded turkey and frozen corn. Spoon in small bits of the biscuit dough. Allow it to return to a simmer. Continue cooking another 10-15 minutes to cook the dough and heat the turkey.
We start this process like most soups, with mirepoix (onions, carrots and celery).
A little heavy cream and a good amount of hearty vegetable stock. Splurge for the good stuff. That weak vegetable broth will yield weak soup in the end.
Keeping it simple with Bisquick biscuit dough for our dumplings. Go all out and make it from scratch, or simplify it further by cutting up canned biscuits and tossing those in.
Recipe Note
Recipe FAQ
Can I use canned or store‑bought stock?
Yes — just choose a high‑quality stock and taste for salt. Homemade stock adds the best flavor, but good store-bought works well too.
My dumplings came out dense — what went wrong?
Don't overmix the dough. Stir until just combined, and use fresh baking powder for best lift.
Can I freeze leftovers?
Yes — store cooled soup in airtight containers or freezer bags for up to 3 months. Dumplings may soften upon reheating but remain tasty.
Can I make this without turkey?
Yes — this recipe already uses a vegetable stock base, so simply omitting the turkey and adding mushrooms or beans for texture and protein makes it fully plant-based.
Can I cook this indoors?
We rate this a 5 out of 5. Perfect for indoor or outdoor cooking.
Recipe Highlights
Building a mirepoix base first: Cooking the onions, carrots, and celery until softened establishes the same aromatic foundation used in most classic soups.
Reserving stock quality matters: A hearty, well-made vegetable stock is the backbone of the broth — a thin, weak stock will produce a thin, weak soup.
Simplified dumplings, done well: Using Bisquick keeps the dumpling step quick without sacrificing that light, pillowy texture people expect from this dish.
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Nutrition
Nutrition
- Nutrition Serving Size
- 15.72 oz
- per serving
- Calories
- 379
- Carbs
- 30 grams
- Protein
- 21 grams
- Fat
- 19 grams
- Sodium
- 631 milligrams
