Turkey and Buttermilk Dumplings ~ Fluffy buttermilk dumplings in a rich, creamy broth of carrots, celery, leeks, mushrooms, herbs, and leftover turkey.
I love Thanksgiving dinner.
There is no doubt it is one of the best food holidays we have here in the States.
Yes, every holiday has its own set of foods associated with it, but there is something particularly gluttonous about Thanksgiving dinner.
The classic Chicken and Dumplings recipe is a personal favorite, but turkey is always an acceptable substitute.
How to use up Thanksgiving leftovers
My holiday meals are pretty much the only recipes I don’t mess around with. I enjoy the tastes of my childhood on these special days.
Like most everyone else, leftovers were aplenty. Leftovers NEVER go to waste in my house. I can pretty much eat the holiday meal over and over again until it’s gone, but most people get bored and want something new.
Here’s a post I did awhile back with a bunch of ideas from myself and others. Leftover Thanksgiving Dinner Ideas
Turkey and Buttermilk dumplings are easy to make and provide that comfort food feeling you’re looking for around the holidays.
Leftover Pumpkin Recipe Ideas
If you still have some left over pumpkin from making pies, not pie filling, just the pureed pumpkin, you can try these:
- Pumpkin Hummus
- Slow Cooker Pumpkin Applesauce from The Magical Slow Cooker
- Chicken Pumpkin Curry (You can use leftover turkey for this too)
- Slow Cooker Pumpkin Chili from The Magical Slow Cooker
Holiday Leftover Recipe Ideas
- Turkey Tetrazzini
- Turkey Chipotle Chili
- Turkey Noodle Soup from The Magical Slow Cooker
- Turkey Taco Lettuce Wraps
- Cranberry Salsa Dip
- Slow Cooker Cajun 15 Bean Soup with Turkey from The Magical Slow Cooker
Turkey and Buttermilk Dumplings
Buttermilk dumplings, chunks of leftover holiday turkey and aromatic vegetables make a delicious bowl of comfort food.
- 4½ cups turkey cooked; cubed or shredded (4-5 cups will do)
- 1 tbsp butter
- 1 tbsp extra virgin olive oil
- 1 cup carrots chopped
- 1 cup celery chopped
- ½ onion chopped
- 1 large leek cleaned and sliced
- 8 oz mushrooms sliced
- ¼ tsp dried rosemary crushed
- ¼ tsp ground sage
- ½ tsp thyme
- ¼ tsp salt +/-, to taste
- ¼ tsp pepper +/-, to taste
- 5 cups low-sodium chicken broth
- ½ heavy cream milk or half and half works too
- 3 tbsp butter
- 3 tbsp flour
- 2 cups hot broth from cooking ladle-ful at at time
- 2 cups flour
- 1 tbsp baking powder
- 1 tsp salt
- 2 eggs room temp
- ¾ cup buttermilk up to 1 cup
- ⅛ tsp sugar just a pinch really
- ½ tsp fresh parsley for garnish
Measure out and cube the turkey; set aside.
In a large, heavy bottom pot or dutch oven, heat oil and butter over medium high heat.
Add the carrots, celery, and onions to the pot and cook for 3 minutes.
Add the leeks and mushrooms, cook an additional 5 minutes.
Add the herbs, salt, and pepper, stir until fragrant.
Pour in the broth and bring to a boil, reduce heat to medium and allow to simmer for 20 minutes.
While the soup is simmering, melt the butter in a pan, and once melted, whisk in the flour until it forms a paste-like consistency.
Using a deep ladle, pour in the hot broth a bit at a time, taking care to fully whisk it in and not allow it to burn.
To prepare the dumplings: sift dry ingredients together in a large bowl.
In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold.
Mix just until the dough comes together, the batter should be thick and cake-like.
Finishing the soup
Incorporate the roux into the soup pot; mix well.
Once the roux has been incorporated, add the cooked turkey and dairy, stir well.
Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture.
The dumplings should cover the top of the sauce, but should not be touching or crowded.
Cover and let the dumplings poach for 10 to 15 minutes until they are firm and puffy, test with a toothpick.
Garnish with fresh parsley; serve, and enjoy.
Dumpling recipe is Tyler Florence’s, I only added a pinch of sugar to his recipe.
This post has been updated from its original December 3, 2015 publishing with new content, clarified recipe card, and links to additional relevant content.