SLOW COOKER TURKEY AND DUMPLINGS
Great for that leftover turkey. Creamy comfort food on a cold day.
Provided by Diana
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 4h10m
Yield 4
Number Of Ingredients 10
Steps:
- Mix cream of chicken soup, chicken broth, turkey, potatoes, carrots, onion, butter, garlic powder, and poultry seasoning together in a slow cooker.
- Cook on High for 3 hours; stir. Arrange biscuits atop turkey mixture and cook until biscuits are cooked through, about 1 more hour.
Nutrition Facts : Calories 448.7 calories, Carbohydrate 38.2 g, Cholesterol 70.4 mg, Fat 22.4 g, Fiber 2.3 g, Protein 23.3 g, SaturatedFat 8.2 g, Sodium 1961.3 mg, Sugar 6.5 g
TURKEY STEW WITH DUMPLINGS
My husband and I love dumplings, and this mild-tasting, homey dish has flavorful ones floating on a tasty turkey and vegetable stew. It really hits the spot on chilly fall and winter days. -Rita Taylor, St. Cloud, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- In a Dutch oven, saute the carrots, celery and onion in butter for 10 minutes. Add the consomme, 4 cups water, salt and pepper. Bring to a boil. Reduce heat; cover and cook over low heat for 15 minutes or until vegetables are tender. , Add turkey and beans; cook for 5 minutes. Combine the flour, Worcestershire sauce and remaining water until smooth; stir into turkey mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until thickened. , For dumplings, combine the flour, baking powder and salt in a large bowl. Stir in parsley and poultry seasoning. Combine milk and egg; stir into flour mixture just until moistened. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts : Calories 255 calories, Fat 11g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 995mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 3g fiber), Protein 15g protein.
TURKEY AND DUMPLINGS
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
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.
TURKEY WITH DUMPLINGS SOUP
This soup is a perfect recipe for Thanksgiving leftovers. My husband and I love dumplings, and this mild-tasting, homey dish has flavorful dumplings floating on a tasty turkey and vegetable stew. It really hits the spot on chilly fall and winter days.
Provided by jamanleyx
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 1h25m
Yield 10
Number Of Ingredients 19
Steps:
- Melt butter in a Dutch oven over medium-high heat. Saute carrots, celery, and onion for 10 minutes. Add 4 cups water, consomme, salt, and pepper. Bring to a boil. Reduce heat to low and cover. Cook until vegetables are tender, about 15 minutes.
- Add turkey and beans to the vegetables. Cook for 5 minutes. Mix flour and Worcestershire sauce with remaining water in a bowl until smooth; stir into turkey mixture. Increase heat and bring to a boil. Reduce heat, cover, and simmer soup until thickened, about 5 minutes.
- For the dumplings, combine flour, baking powder, and salt in a large bowl. Stir in parsley and poultry seasoning. Combine milk and egg in a separate bowl; stir into flour mixture until just moistened. Drop mixture by tablespoons onto the simmering soup. Cover and simmer until a toothpick inserted into a dumpling comes out clean, about 20 minutes.
Nutrition Facts : Calories 303.1 calories, Carbohydrate 28.8 g, Cholesterol 76.4 mg, Fat 12.7 g, Fiber 3.2 g, Protein 18 g, SaturatedFat 7 g, Sodium 1161.4 mg, Sugar 5 g
TURKEY DUMPLINGS
These moist dumplings packed with turkey flavor are easy and fun to make.
Provided by Joan
Categories Main Dish Recipes Dumpling Recipes
Time 1h10m
Yield 10
Number Of Ingredients 5
Steps:
- Place the turkey, water, salt and pepper in a medium saucepan and bring to a boil. Reduce heat and simmer 30 to 40 minutes, or until a broth has formed.
- Spread flour on a medium cutting board or other flat surface. Roll out biscuit dough and cut it into 1x2 inch pieces. Drop the pieces into the broth and cook over low heat approximately 15 minutes.
Nutrition Facts : Calories 193.9 calories, Carbohydrate 16.3 g, Cholesterol 34.8 mg, Fat 6.9 g, Fiber 0.3 g, Protein 15.8 g, SaturatedFat 1.9 g, Sodium 367.5 mg, Sugar 2.5 g
TURKEY AND DUMPLINGS
Steps:
- Gather the ingredients.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the butter to the flour mixture and combine using 2 forks or a pastry blender until the butter is the size of small peas. You can also use a food processor to combine the ingredients as well.
- Pour the buttermilk over the flour and butter mixture and stir with a spatula to combine until it becomes a soft dough. Be careful not to overwork the dough. The less it is mixed up, the more tender the dumplings will be.
- After you have created the dough for the dumplings, heat the broth in a large Dutch oven or pot until boiling.
- While the broth is heating, dust a clean kitchen surface with a generous amount of flour and roll out the dough into a 1/4-inch-thick sheet.
- Slice the dough into small squares using a pizza cutter to create the dumplings.
- Add the dumplings a few at a time into the boiling broth, making sure not to dust off too much of the extra flour as it will thicken the broth.
- Continue adding dumplings until there are no more left. Cook for 8 to 10 minutes or until the dumplings are tender and fluffy and the broth has thickened.
- Add the cooked turkey to the broth and heat until it is warmed through.
- Add salt and pepper to taste.
- Serve with the parsley if using and enjoy.
Nutrition Facts : Calories 248 kcal, Carbohydrate 27 g, Cholesterol 65 mg, Fiber 1 g, Protein 21 g, SaturatedFat 3 g, Sodium 1177 mg, Sugar 3 g, Fat 6 g, ServingSize Serves 8, UnsaturatedFat 0 g
PAP'S TURKEY AND DUMPLING SOUP
Provided by Michael Symon : Food Network
Categories main-dish
Time 5h
Yield 6 servings
Number Of Ingredients 26
Steps:
- Make the stock: Combine all of the ingredients in a large stockpot and bring to a boil over high heat. Reduce the heat to a simmer and cook, skimming occasionally, until slightly reduced, 4 to 5 hours. Strain the solids and discard. Set the stock aside and keep warm until you're ready to add it to the soup. (You could also make the stock in a pressure cooker.)
- Make the dumplings: Whisk together the eggs, milk, nutmeg and chives in a medium bowl. Season well with salt and pepper then stir in the flour until smooth. Cover and allow to rest until you're ready to add to the dumplings to the soup.
- Make the soup: Place a large stockpot over medium-high heat. Melt the butter in a large stockpot over medium-high heat and add a drizzle of olive oil. Add the onions, carrots, celery and a large pinch of salt and cook, stirring occasionally, until softened, 5 to 8 minutes. Stir in the cabbage and season with salt and pepper. Cook, stirring occasionally, until the cabbage begins to wilt 2 to 3 minutes. Add the turkey stock and bring to a simmer. Simmer until all of the flavors come together, about 45 minutes.
- Increase the heat to bring the soup to a gentle boil. Place the dumpling batter on a damp cutting board and cut into bite-size pieces with a bench scraper or knife. Drop the dumplings into the boiling soup and cook until they all to float to the surface. Continue to boil for 1 minute, then stir in the dill and serve.
EASY CHICKEN OR TURKEY WITH DUMPLINGS
this is a delicious comfort food meal that takes a very short time to put together and will work well using leftover cooked chicken or turkey, you may use your choice of small frozen veggies such as cut green beans, peas, corn, carrots or baby onions or use a mixture.
Provided by Kittencalrecipezazz
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl mix the chicken soup with water to measure 5 cups then add/whisk in the 2 cans of undiluted cream of chicken soup and garlic powder until smooth and combined.
- Transfer to a Dutch oven then add in cooked chicken or turkey and frozen vegetables and black pepper; bring to a boil over medium heat-high stirring.
- Separate the biscuits in half forming 2 rounds, then slice each round in half.
- Drop the biscuits into the simmering mixture one piece at a time then gently stir.
- Cover and reduce the heat to low and simmer for about 15-20 minutes, stirring gently a few times during cooking.
Nutrition Facts : Calories 533.3, Fat 23.7, SaturatedFat 6.5, Cholesterol 91.5, Sodium 1728.7, Carbohydrate 42.8, Fiber 2.7, Sugar 4.9, Protein 36.8
LEFTOVER THANKSGIVING TURKEY AND DUMPLINGS
A delicious turkey and vegetable stew baked with flaky dumplings. Dumpling recipe from 'Basic Biscuit' recipe submitted by lenihan5. Thanks! This dish thickens up overnight for even better leftovers!
Provided by Dawn Stephan
Categories Main Dish Recipes Casserole Recipes
Time 1h1m
Yield 8
Number Of Ingredients 19
Steps:
- Melt butter in a pot over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Whisk in 1/4 cup flour gradually. Pour in chicken broth slowly; add poultry seasoning, 1 tablespoon salt, and pepper. Whisk in cream of chicken of soup; bring to a boil.
- Stir turkey, carrots, turkey gravy, peas, and celery. Reduce heat to low; cook until heated through, about 5 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Spray a large casserole dish with cooking spray.
- Pour turkey mixture into the prepared dish.
- Place 2 cups flour, milk, shortening, baking powder, and 1/2 teaspoon salt in a blender. Blend until mixture forms a ball, adding pinches of flour if too doughy. Roll dough into small balls by hand; place balls 1/2-inch apart on top of the turkey mixture.
- Bake until top is lightly browned, about 20 minutes. Let cool until dumplings are set, 5 to 10 minutes.
Nutrition Facts : Calories 497.8 calories, Carbohydrate 43.5 g, Cholesterol 52.1 mg, Fat 27.1 g, Fiber 3.4 g, Protein 19.1 g, SaturatedFat 9 g, Sodium 2434.7 mg, Sugar 4.6 g
TURKEY AND DUMPLINGS CASSEROLE
Using leftover turkey you can make a turkey or chicken and dumplings casserole instead of soup.
Provided by Eric Follett
Categories Main Dish Recipes Casserole Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Spray a casserole dish with cooking spray.
- Combine chicken soup, milk, thawed vegetables, turkey, crescent roll dough, salt, and pepper in a bowl. Transfer mixture to the prepared casserole dish. Top with bread crumbs. Spray a layer of cooking spray on top.
- Bake in the preheated oven until casserole is heated through, about 30 minutes. Let cool slightly before serving, 5 to 10 minutes.
Nutrition Facts : Calories 510.4 calories, Carbohydrate 55.1 g, Cholesterol 37.4 mg, Fat 21 g, Fiber 2.8 g, Protein 23 g, SaturatedFat 5.9 g, Sodium 1233.4 mg, Sugar 8.9 g
STEAMED TURKEY DUMPLINGS
This is a great "lite" appetizer that tastes wonderful, but will not make you feel like you've eaten a meal. They are easy to make and a joy to serve--try them at your next party! Wonton wrappers are sold in the produce section. If wrappers are square, fold them into triangles. Or, cut them into three-inch rounds with a metal cookie cutter.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 20 appetizers (1/3 cup sauce).
Number Of Ingredients 13
Steps:
- In a large bowl, combine the onions, cornstarch, ginger, soy sauce and oil. Crumble turkey over mixture and mix well., Place 1 tablespoon turkey mixture in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water. Fold one corner diagonally over filling and press edges to seal., Line a steamer basket with three lettuce leaves. Arrange a third of the dumplings 1 in. apart over lettuce; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until a thermometer reads 165°. Discard lettuce. Repeat twice. , Combine sauce ingredients; serve with dumplings.
Nutrition Facts : Calories 52 calories, Fat 2g fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 208mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
TURKEY DUMPLINGS
Stuff wonton wrappers with turkey, lettuce, soy sauce, sesame oil, scallions, eggs, and mushrooms for a savory and delicious appetizer or main course. This wonderful recipe for turkey dumplings is courtesy of Jennifer 8. Lee ("The Fortune Cookie Chronicles").
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 80 dumplings
Number Of Ingredients 14
Steps:
- In a large bowl, mix together turkey, lettuce, soy sauce, sesame oil, vinegar, sugar, scallions, eggs, and mushrooms until well combined. Season with salt.
- Lightly dust a baking sheet with flour. Place about 1 teaspoon filling in the center of a dumpling skin. Use your finger or a pastry brush to moisten edge of dumpling skin with water. Fold skin over filling to form a half-moon shape. Press edges to seal. Place on prepared baking sheet. Repeat with remaining filling and dumpling skins. (At this point, dumplings may be frozen. To freeze, place dumplings on a parchment-lined baking sheet and freeze until frozen. Transfer dumplings to a resealable plastic bag and keep frozen up to 3 months.)
- In a large nonstick skillet, heat canola oil over medium-high heat. Add dumplings and cook for 30 seconds. Add 1/4 cup water to skillet and cover. Cook until turkey is cooked through, 8 to 10 minutes (12 to 15 minutes if frozen). Serve immediately with Dipping Sauce.
TURKEY DUMPLING STEW
Provided by Food Network Kitchen
Time 4h50m
Yield 6-8 servings
Number Of Ingredients 23
Steps:
- Make the stock: Pull the turkey carcass apart into smaller pieces; set the meat aside. Put the bones in a large, deep pot and add cold water to cover, 4 to 5 quarts. Add the onion, celery, the 3 quartered carrots and the bay leaf. Tie the parsley and thyme together with twine and add to the pot, then cover and bring to a simmer over medium heat. Uncover, reduce the heat to medium low and cook 3 to 4 hours. Remove the bones and vegetables with a skimmer and discard, then strain the stock though a fine-mesh strainer. Return the stock to the pot and simmer over medium-high heat until reduced by half, 30 to 40 minutes (you'll have about 8 cups stock).
- About 45 minutes before serving, prepare the Dumplings. Keep covered with plastic wrap while you make the stew.
- Make the stew: Melt the butter in a large, wide pot over medium heat. Add the shallots and cook until soft, about 3 minutes. Add the flour and cook, stirring, 30 seconds. Gradually add the stock, stirring, and bring to a simmer. Season with salt and pepper. Add the sliced carrots and parsnips, cover and cook 5 minutes.
- Stir in the turkey meat, lemon juice and green beans. Add the Dumplings in a single layer (leave as squares or pat into rounds). Cover and simmer until the Dumplings are cooked through, about 20 minutes. Ladle into bowls; top with chives.
- Whisk the flour, herb mixture, baking powder, baking soda, salt and 1/4 teaspoon pepper. Cut in the butter with a pastry blender until sandy. Stir in the buttermilk.
- Turn out onto a floured piece of parchment paper. Pat into a 3/4-inch-thick rectangle.
- Cut the dough into rough 2-inch squares with a large knife. Cover with plastic wrap.
TURKEY AND DUMPLINGS
Steps:
- With broth in pot, add 1/2 cup rice. Cook till rice is tender.
- Add turkey, peas, and pepper. Cook about 10 minutes.
- Make dumplings according to Bisquick box and drop in. Now you have Turkey and dumplings.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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TURKEY AND DUMPLINGS | READY SET EAT
From readyseteat.com
Cuisine AmericanCategory CasseroleServings 6Total Time 30 mins
- Preheat oven to 400°F. Spray large oven-safe skillet and a large piece of aluminum foil with cooking spray.
- GRAVY: Melt butter in skillet over medium-low heat. Cook onion in butter until tender, about 5 minutes. Whisk in flour, cook 1 minute. Whisk in stock, bay leaf, thyme, sage, salt and pepper and bring to a boil, whisking constantly until thickened.
- Stir in leftover turkey and mixed vegetables and bring to a boil. Reduce heat and simmer 10 minutes, until turkey and vegetables are heated through. Remove from heat and discard bay leaf.
- DUMPLINGS: Stir together flour, baking powder, salt and baking soda in large bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in herbs, buttermilk and egg just until moistened and mixture forms a ball.
TURKEY AND DUMPLINGS - THE ANTHONY KITCHEN
From theanthonykitchen.com
4.5/5 (6)Total Time 45 minsCategory SoupCalories 433 per serving
- Add canola oil to an enameled cast iron Dutch oven or a large pot over medium heat. Add the celery, carrots, and onions, and stir to coat in oil. Cover the vegetables and allow to cook 8 minutes, lifting the lid to stir occasionally.
- Add the chicken broth, along with the cooked turkey, salt, and pepper, and allow to come to a simmer. Reduce the heat to maintain a simmer.
- To make the dumplings, combine flour, baking powder, and salt in a mixing bowl and whisk to combine. Pour in the milk and stir with a wooden spoon to combine. Knead gently if necessary to bring the dough together.
- Scoop a tablespoon of dough at time into the simmering soup. Once all of the dumplings have been added, stir and cover the pot. Allow to simmer about 15 minutes, until the dumplings have cooked through.
TURKEY AND DUMPLINGS - BETTER HOMES & GARDENS
From bhg.com
3/5 (6)Calories 320 per servingTotal Time 6 hrs 35 mins
- In a 3-1/2- or 4-quart slow cooker combine carrots, celery, and onion; stir in turkey. Set aside 1/2 cup of the broth. In a medium bowl combine remaining broth, the soup, sage, and pepper; stir into mixture in cooker.
- For biscuits, stir together the 1 cup flour, the baking powder, and salt. Use a pastry blender to cut in shortening until mixture resembles coarse crumbs. Add milk and stir just until moistened.
- If using low-heat setting, turn cooker to high-heat setting. In a small bowl whisk together reserved 1/2 cup broth and the 1/4 cup flour; stir into mixture in cooker. Drop biscuit dough by small spoonfuls on top of mixture in cooker. Cover and cook for 45 minutes more.
GRANDS!™ TURKEY AND DUMPLINGS RECIPE - PILLSBURY.COM
From pillsbury.com
5/5 (1)Category EntreeServings 8Total Time 50 mins
- In 4- or 5-quart Dutch oven, melt butter over medium heat. Add onion; cook 3 to 4 minutes, stirring occasionally, until tender. Add broth, cream cheese, salt and pepper; cook until cream cheese has melted and broth is boiling, stirring occasionally. Increase heat to medium-high; stir in turkey and mixed vegetables. Heat to a simmer; reduce heat to medium-low. Cook until thoroughly heated.
- Separate dough into 8 biscuits; sprinkle with flour until biscuits are evenly coated. Roll or pat each biscuit to 1/8 inch thick; cut into 1/2-inch-wide strips, tossing with flour as you go. Drop strips, one at a time, into hot turkey mixture.
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TURKEY SOUP WITH TARRAGON DUMPLINGS - FOOD & WINE MAGAZINE
From foodandwine.com
Servings 6Total Time 1 hr 45 mins
- Melt the butter in a large soup pot. Add the carrots, parsnips, onion, celery root, garlic and a good pinch of salt and cook over moderately high heat for 5 minutes, stirring occasionally. Add the stock and bring to a simmer. Add the turkey carcass and bones and the bay leaves and bring to a simmer, skimming as necessary. Reduce the heat to low, cover partially and simmer for 1 hour.
- Remove the turkey bones and carcass from the soup and let cool slightly; discard the bay leaves. Refrigerate the turkey and the soup separately overnight. Skim the fat off the surface of the soup and reserve for making the dumplings.
- Measure the reserved turkey fat and add enough butter to make 1/2 cup, then transfer to a medium saucepan. Add the milk and bring to a simmer over moderately high heat. Season with the salt, pepper and nutmeg. Remove from the heat and, using a sturdy wooden spoon, stir in the flour until the dough is smooth and pulls away from the side of the pan. Add the tarragon, then beat in the eggs 1 at a time and stirring until fully incorporated between additions.
- Bring the soup to a simmer. Drop tablespoons of the dumpling dough into the soup and simmer for 10 minutes, until firm. Add the diced turkey to the soup and cook for 1 minute. Ladle into shallow bowls and serve.
TURKEY AND DUMPLINGS - SPICES IN MY DNA
From spicesinmydna.com
Category Main CourseTotal Time 35 minsEstimated Reading Time 2 mins
- Make the dumplings. In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, salt, pepper, parsley, and thyme. Add the melted butter and buttermilk and stir until just combined. Set aside.
- Heat a large pot or dutch oven over medium-high heat and add the 2 tablespoons of butter. Once melted, add the onion, carrots, celery, thyme, salt, and pepper, and sauté for 5-6 minutes, or until softened. Add the turkey stock, bay leaf, turkey, and peas and stir to combine.
- Drop the dumpling batter in large spoonfuls into the pot (you should get about 7-8). Reduce heat to medium, cover, and simmer for 10 minutes. Remove lid, and cook for 5 minutes more or until dumplings are cooked through.
TURKEY AND DUMPLINGS SOUP - COMPLETELY DELICIOUS
From completelydelicious.com
4.6/5 (8)Calories 326 per servingCategory Soup
- Remove any excess skin and fat from the bones. Make sure to remove any turkey meat you hope to use for another purpose; any meat left on the bone will be very tough by the time the stock is done.
- In a large pot melt the butter over medium heat. Add the carrots, onion and garlic and stir until soft and onions are translucent, about 5 minutes. Add flour and stir until vegetables are coated.
- While the soup is simmering, prepare the dumplings. Mix the flour, cornmeal, baking powder, baking soda and salt in a medium bowl.
CREAMY TURKEY & DUMPLINGS (WITH THE BEST DUMPLINGS EVER ...
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5/5 (1)Total Time 1 hrCategory EntreesCalories 574 per serving
- Saute onions, carrots, and broccoli in a large saute pan with butter. Add olive oil as needed if the pan looks dry. Cook until onions are translucent and carrots are beginning to soften. If using fresh garlic add it in for the last 3 minutes of cooking time.
- Add sauteed vegetables, chopped turkey meat, and seasonings to the stockpot. Boil for 20-30 minutes until vegetables are softened to the desired state. Adjust seasoning if needed.
- Whisk cornstarch into half and half until all lumps are gone. Whisk into the soup and boil for 5 minutes until slightly thickened.
- In a medium bowl mix dumplings together. Swirl soup with a wooden spoon and add heaping tablespoons into the center of soup (needs to be at a rolling boil). Continue adding quickly until all batter is used up. Put the lid on and cook on high for 2-3 minutes.
INSTANT POT TURKEY AND DUMPLINGS - 365 DAYS OF SLOW ...
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4.9/5 (12)Calories 447 per servingCategory Turkey
- Turn Instant Pot to sauté setting. When the display says HOT add in the butter and let melt. Add in the onions and sauté for 3-4 minutes. Turn off Instant Pot.
- Heat a pan over medium high heat. Add in the butter and let melt. Add in the onions and sauté for 3-4 minutes. Add to the slow cooker.
CREAMY TURKEY AND DUMPLING SOUP - COUNTRYSIDE CRAVINGS
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4.7/5 (6)Total Time 45 minsCategory SoupCalories 868 per serving
- In a large stockpot melt the butter over medium heat. Add carrots, celery, potatoes, and onion. Cook until onion is softened. Stir in garlic and cook for 30 seconds to 1 minute.
- In a medium bowl combine the flour, baking powder, poultry seasoning, salt, and pepper. Stir in the milk and egg just until combined and there isn't any dry flour.
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4.9/5 (69)Total Time 1 hrServings 8Calories 412 per serving
- Stir in the herbs. Cover and refrigerate this mixture while you're making the pot pie filling., To make the filling: Melt the butter in a 3-quart saucepan over medium heat.
- Whisk in the flour and cook for 1 minute., Add the stock 1/2 cup at a time, whisking it into the roux to prevent lumps.
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