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–+ servings
Roast Turkey & Herbed Dumpling Stew

Comforting Roast Turkey & Herbed Dumpling Stew Recipe

A hearty Roast Turkey & Herbed Dumpling Stew that's perfect for using up leftovers and warming up cold evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 4 cups Chicken Broth vegetable broth can be a lighter substitute
  • 2 cups Roast Turkey Stock store-bought turkey or chicken stock works well
  • 1 cup Boiling Water to dissolve Better Than Bouillon
  • 1 tablespoon Better Than Bouillon Chicken Base any good-quality chicken broth is a great alternative
  • 1 medium Onion finely chopped
  • 2 cups Baby Carrots sliced chunky
  • 2 stalks Celery angled-sliced
  • 4 cloves Garlic minced
  • 1 teaspoon Coarse Ground Black Pepper adjust according to taste
  • 2 teaspoons Fresh Thyme or substitute with dried thyme
  • 2 tablespoons Butter unsalted
  • 3 cups Leftover Roast Turkey rotisserie chicken is a suitable alternative
For the Dumplings
  • 2 cups Flour all-purpose flour works best
  • 1 tablespoon Baking Powder for fluffiness
  • 1 teaspoon Sugar minimal amount
  • 1 teaspoon Kosher Salt recommended amount
  • 1 teaspoon Coarse Ground Black Pepper for dumpling batter
  • 1 teaspoon Dried Parsley for flavor
  • 1 teaspoon Ground Rosemary for flavor
  • 1 teaspoon Poultry Seasoning for flavor
  • 1 teaspoon Onion Powder for flavor
  • 4 tablespoons Cold Butter cubed
  • 3/4 cup Cold Milk full-fat for richness
Thickening Ingredients
  • 2 tablespoons Cornstarch mix with cold milk to avoid clumping

Equipment

  • large stock pot
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. In a large stock pot, pour in the chicken broth and roast turkey stock. Bring to a boil over medium-high heat. Boil water separately to dissolve Better Than Bouillon, then add this to the pot, stirring well.
  2. Stir in the chopped onion, sliced carrots, sliced celery, minced garlic, black pepper, and thyme into the boiling broth. Lower heat to medium and let simmer for about 10 minutes.
  3. In a separate bowl, combine flour, baking powder, sugar, kosher salt, black pepper, dried parsley, ground rosemary, poultry seasoning, and onion powder. Cut in cold butter until it resembles coarse crumbs, then stir in cold milk until just moistened.
  4. Drop dumpling dough by spoonfuls into the boiling broth, cover tightly, and reduce heat to low. Allow the dumplings to steam for 15 minutes undisturbed.
  5. Gently fold in the pulled roast turkey and simmer on low heat for an additional 5 minutes.
  6. Mix cornstarch with cold milk until smooth, then drizzle into the simmering stew, stirring gently. Cook for a couple more minutes until slightly thickened.
  7. Ladle the stew into bowls and enjoy with crusty bread or a fresh salad.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 900IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Avoid lifting the lid while dumplings are cooking to prevent deflation. Always adjust seasoning after adding cornstarch.

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