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Turkey and Buttermilk Dumplings ~ Fluffy buttermilk dumplings in a rich, creamy broth made fragrant by carrots, celery, leeks, mushrooms, herbs, and leftover turkey ~ The Complete Savorist

Turkey and Buttermilk Dumplings

Course: Soups & Stews
Cuisine: American
Keyword: Turkey and Dumplings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8
Calories: 348 kcal
Author: Michelle De La Cerda

Buttermilk dumplings, chunks of leftover holiday turkey and aromatic vegetables make a delicious bowl of comfort food.



  • 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

Buttermilk Dumplings

  • 2 cups flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 eggs room temp
  • ¾ cup buttermilk up to 1 cup
  • tsp sugar just a pinch really
  • ½ tsp fresh parsley for garnish


  1. Measure out and cube the turkey; set aside.

  2. In a large, heavy bottom pot or dutch oven, heat oil and butter over medium high heat.
  3. Add the carrots, celery, and onions to the pot and cook for 3 minutes.
  4. Add the leeks and mushrooms, cook an additional 5 minutes.
  5. Add the herbs, salt, and pepper, stir until fragrant.
  6. Pour in the broth and bring to a boil, reduce heat to medium and allow to simmer for 20 minutes.


  1. 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.
  2. 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.

Buttermilk Dumplings

  1. To prepare the dumplings: sift dry ingredients together in a large bowl.
  2. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold.
  3. Mix just until the dough comes together, the batter should be thick and cake-like.

Finishing the soup

  1. Incorporate the roux into the soup pot; mix well.
  2. Once the roux has been incorporated, add the cooked turkey and dairy, stir well.
  3. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture.
  4. The dumplings should cover the top of the sauce, but should not be touching or crowded.
  5. Cover and let the dumplings poach for 10 to 15 minutes until they are firm and puffy, test with a toothpick.

  6. Garnish with fresh parsley; serve, and enjoy.

Recipe Notes

Dumpling recipe is Tyler Florence's, I only added a pinch of sugar to his recipe.

Nutrition Facts
Turkey and Buttermilk Dumplings
Amount Per Serving
Calories 348 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g38%
Cholesterol 99mg33%
Sodium 587mg26%
Potassium 687mg20%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 4g4%
Protein 22g44%
Vitamin A 3218IU64%
Vitamin C 4mg5%
Calcium 133mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.