Roast Turkey & Herbed Dumpling Stew Recipe

Introduction

This Roast Turkey & Herbed Dumpling Stew is a comforting, hearty dish that transforms leftover turkey into a flavorful meal. Rich broth, tender vegetables, and fluffy dumplings make it perfect for a cozy dinner any time of year.

Ingredients

• 4 cups chicken broth
• 3 cups rich roast turkey stock (homemade preferably), can substitute purchased turkey or chicken stock or broth
• 1 1/2 cups boiling water
• 2 Tbl. Better Than Bouillon Chicken Base
• 1 large onion, chopped
• 1 (16 oz.) bag baby carrots, sliced chunky
• 4 ribs celery, fairly thickly sliced at an angle
• 4 cloves garlic, run through a garlic press or very finely chopped
• 3/4 tsp. coarse ground black pepper, or to taste
• 3 sprigs fresh thyme, leaves only (about 1/2 tsp. fresh or dried leaves)
• 1 Tbl. butter
• 4-5 cups leftover roast turkey, pulled into large bite-sized pieces; can substitute roast or rotisserie chicken
• For the Dumplings:
• 1 cup flour
• 2 tsp. baking powder
• ½ tsp. sugar
• 1 tsp. kosher salt
• 1/2 tsp. coarse ground black pepper
• 1/4 tsp. dried parsley
• 1/8 tsp. ground rosemary
• 1/8 tsp. poultry seasoning
• scant 1/16 tsp. onion powder
• 1 1/2 Tbl. cold butter, cubed very small
• 1/2 cup cold milk
• To thicken at the end:
• 2 Tbl. cornstarch
• 2 Tbl. cold milk
• Optional: 1/8 tsp. regular table salt for seasoning after tasting

Instructions

1. Step 1: In a large stock pot, combine the chicken broth and turkey stock. Heat the water until boiling in the microwave, then stir in the chicken base until dissolved. Add this to the pot and bring to a boil.
2. Step 2: Once boiling, add the chopped onion, sliced carrots, celery, garlic, pepper, thyme leaves, and butter. Gently boil over medium heat for 10 minutes until the vegetables are tender.
3. Step 3: While the vegetables cook, mix all the dry dumpling ingredients in a medium bowl. Add the cold butter pieces and pinch with your fingers until the mixture resembles fine crumbs. Stir in the cold milk until moistened but do not overmix.
4. Step 4: When the vegetables are tender, drop spoonfuls of the dumpling dough into the boiling broth using two teaspoons. Reduce heat to low and cover the pot tightly. Let the dumplings cook gently for 15 minutes without lifting the lid.
5. Step 5: After cooking, remove the lid and lower the heat to a simmer. Gently fold in the pulled turkey pieces and keep the stew at a low simmer.
6. Step 6: To thicken the stew, mix the cornstarch with cold milk until smooth. Slowly drizzle into the simmering stew while stirring gently. Simmer for another minute until the stew thickens slightly.
7. Step 7: Taste the stew and add salt if needed. Serve hot, ladled into bowls.

Tips & Variations

• For extra flavor, use homemade turkey stock from the roasted carcass if you can.
• You can substitute chicken for turkey if desired, and adjust seasoning accordingly.
• Do not lift the lid while dumplings cook to ensure they stay fluffy and fully cooked.
• Add fresh herbs like parsley or thyme at the end for a bright finish.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. The dumplings may soak up some broth over time—add a splash of broth or water when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dumplings ahead of time?

It’s best to make the dumplings fresh and cook them directly in the stew for the best texture and flavor. Prepared dumpling dough doesn’t hold well before cooking.

What can I use if I don’t have Better Than Bouillon?

You can substitute with an equal amount of bouillon powder, paste, or regular chicken broth. Adjust salt and seasoning to taste since broths vary in concentration.

Roast Turkey & Herbed Dumpling Stew Recipe

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★★★★★

4.6 from 109 reviews

This Roast Turkey & Herbed Dumpling Stew is a comforting and hearty one-pot meal perfect for using up leftover roast turkey or rotisserie chicken. Simmered with a medley of vegetables and fragrant herbs, then topped with fluffy, herbed dumplings, this stew combines rich homemade or store-bought turkey stock with fresh ingredients for a warming, savory dish that’s perfect for chilly days.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6–8 servings 1x
• Category: Soup/Stew
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Broth and Vegetables

• 4 cups chicken broth
• 3 cups rich roast turkey stock (homemade preferred; can substitute purchased turkey or chicken stock or broth)
• 1 1/2 cups boiling water
• 2 Tbl. Better Than Bouillon Chicken Base
• 1 large onion, chopped
• 1 (16 oz.) bag baby carrots, sliced chunky
• 4 ribs celery, thickly sliced at an angle
• 4 cloves garlic, pressed or finely chopped
• 3/4 tsp. coarse ground black pepper, or to taste
• 3 sprigs fresh thyme, leaves only (about 1/2 tsp. fresh or dried leaves)
• 1 Tbl. butter
• 4–5 cups leftover roast turkey, pulled into large bite-sized pieces (can substitute roast or rotisserie chicken)

Dumplings

• 1 cup flour
• 2 tsp. baking powder
• 1/2 tsp. sugar
• 1 tsp. kosher salt
• 1/2 tsp. coarse ground black pepper
• 1/4 tsp. dried parsley
• 1/8 tsp. ground rosemary
• 1/8 tsp. poultry seasoning
• scant 1/16 tsp. onion powder
• 1 1/2 Tbl. cold butter, cubed very small
• 1/2 cup cold milk

To Thicken

• 2 Tbl. cornstarch
• 2 Tbl. cold milk
• 1/8 tsp. regular table salt (optional, for seasoning to taste)

Instructions

1. Prepare the Broth: In a large stock pot, combine the chicken broth and turkey stock. Heat water in the microwave until boiling and dissolve the Better Than Bouillon chicken base into it. Add this mixture to the pot and bring everything to a boil.
2. Cook Vegetables: Once boiling, add the chopped onion, baby carrots, celery slices, garlic, black pepper, thyme leaves, and butter to the pot. Gently boil over medium heat for 10 minutes until the vegetables become tender.
3. Mix Dumpling Dough: While the vegetables cook, whisk together all dry dumpling ingredients (flour, baking powder, sugar, salt, pepper, parsley, rosemary, poultry seasoning, onion powder) in a medium bowl. Cut the cold butter into tiny cubes, then pinch and toss it into the dry mix with your fingers until it forms a fine crumb texture. Stir in the cold milk until the dough is moistened but not overworked.
4. Add Dumplings: When the vegetables are tender, drop spoonfuls of dumpling dough into the boiling broth using two teaspoons each time. Reduce the heat to low and cover the pot tightly with a lid. Let the dumplings cook for 15 minutes on a low simmer without lifting the lid, so they steam perfectly.
5. Add Turkey: Remove the lid gently, turn the heat down to low, and fold in the pulled turkey pieces. Return the stew to a low simmer.
6. Thicken Stew: In a small bowl, mix cornstarch with cold milk until smooth. Drizzle this mixture into the simmering stew gradually while stirring gently. Continue simmering for about 1 minute until the stew thickens slightly.
7. Season and Serve: Taste the stew and add 1/8 teaspoon of regular table salt if desired. Ladle the stew into bowls and serve piping hot for a fulfilling meal.

Notes

• For best flavor, use homemade or high-quality turkey stock along with chicken broth.
• The dumplings should be dropped gently and cooked without lifting the lid to ensure fluffiness and proper steam cooking.
• Leftover roast turkey or rotisserie chicken work well and save time.
• Adjust salt at the end after tasting, especially if your stock is already salty.
• To make this gluten-free, substitute the flour in dumplings with a gluten-free baking mix that includes leavening agents.
• The cornstarch slurry is essential to give the stew a nice, thickened consistency without altering flavor.

Keywords: roast turkey stew, herbed dumplings, leftover turkey recipe, comforting stew, homemade turkey soup, one-pot meal