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Roast Turkey & Herbed Dumpling Stew

Cozy Up with Roast Turkey & Herbed Dumpling Stew This Winter

Roast Turkey & Herbed Dumpling Stew is a comforting dish that transforms Thanksgiving leftovers into a delightful winter meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 6 cups Chicken Broth Low-sodium options are healthier.
  • 2 cups Roast Turkey Stock Homemade is best.
  • 2 cups Boiling Water Used to dissolve Better Than Bouillon.
  • 1 tablespoon Better Than Bouillon Chicken Base Enhances flavor.
  • 1 Onion, Chopped Adds sweetness.
  • 1 cup Baby Carrots, Sliced Contributes texture.
  • 1 cup Celery, Sliced Provides a fresh flavor.
  • 4 Garlic, Minced Adds aromatic depth.
  • 1 teaspoon Coarse Ground Black Pepper Season to taste.
  • 1 tablespoon Fresh Thyme Herbal notes.
  • 2 tablespoons Butter Rounds out the broth.
  • 2 cups Leftover Roast Turkey Can substitute rotisserie chicken.
For the Dumplings
  • 2 cups Flour Structure for dumplings.
  • 1 tablespoon Baking Powder Creates fluffiness.
  • 1 tablespoon Sugar Balances flavors.
  • 1 teaspoon Kosher Salt Enhances flavor.
  • 1 teaspoon Coarse Ground Black Pepper Adjust to preference.
  • 1 teaspoon Dried Parsley Aromatic flavor.
  • 1 teaspoon Ground Rosemary Adds depth to dumpling flavor.
  • 1 teaspoon Poultry Seasoning Enhances overall taste.
  • 1 teaspoon Onion Powder Gives flavor depth.
  • 1/4 cup Cold Butter Keeps dumplings light.
  • 1 cup Cold Milk Moistens mixture.
  • 1 tablespoon Cornstarch Thickens the stew.
  • 1 teaspoon Regular Table Salt Optional for final seasoning.

Equipment

  • large stock pot
  • mixing bowl
  • Measuring cups
  • Measuring spoons

Method
 

Preparation
  1. In a large stock pot, combine 6 cups of chicken broth, 2 cups of roast turkey stock, and 2 cups of boiling water mixed with 1 tablespoon of Better Than Bouillon chicken base. Bring to a gentle boil.
  2. Add 1 chopped onion, 1 cup of sliced baby carrots, 1 cup of sliced celery, 4 minced garlic cloves, and 1 teaspoon of coarse ground black pepper. Simmer for about 10 minutes until vegetables are tender.
  3. In a mixing bowl, combine 2 cups of flour, 1 tablespoon of baking powder, 1 tablespoon of sugar, and a teaspoon each of kosher salt and coarse ground black pepper. Cut in 1/4 cup of cold butter until mixture resembles coarse crumbs, then gently stir in 1 cup of cold milk.
  4. Drop spoonfuls of dumpling dough into the boiling broth, cover tightly, and reduce heat to low. Simmer undisturbed for 15 minutes.
  5. Fold in 2 cups of leftover roast turkey. Mix 1 tablespoon of cornstarch with 1/4 cup of cold milk, stir this into the stew until it thickens.
  6. Taste and adjust seasoning with salt or pepper as needed, then serve in bowls with warm crusty bread.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 450IUVitamin C: 10mgCalcium: 25mgIron: 2mg

Notes

For best results, avoid lifting the lid while cooking dumplings and ensure vegetables are tender before adding them. Fresh herbs can enhance the flavor significantly.

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