Description

A comforting and hearty Turkey and Mushroom Dumplings recipe that makes the perfect use of leftover cooked turkey. This dish combines crispy bacon, sautéed mushrooms, and fresh herbs in a rich, creamy chicken stock base, topped with fluffy homemade dumplings cooked directly in the pot. Ideal for a cozy meal, this recipe offers a satisfying blend of savory flavors and tender textures.

Ingredients

Scale

Soup Base

8 to 12 ounces leftover cooked and shredded/cut up turkey breast
4 slices bacon, chopped
16 ounces sliced cremini mushrooms
1 sweet onion, diced
1/2 cup sliced carrots
4 garlic cloves, minced
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1/4 cup all-purpose flour
6 cups low-sodium chicken stock
1/3 cup heavy cream
Salt and pepper to taste
2 tablespoons butter

Dumplings

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, lightly beaten
1 cup buttermilk

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Instructions

Cook the Bacon: Heat a large pot over medium-low heat and add the chopped bacon. Cook until crispy and the fat is rendered, about 6-8 minutes. Remove the bacon with a slotted spoon and place it on paper towels to drain excess grease.
Sauté Mushrooms: Add the sliced cremini mushrooms to the bacon fat in the pot. Cook until they are soft and juicy, stirring occasionally, about 6 to 8 minutes. Remove mushrooms and set aside in a bowl.
Cook Vegetables and Herbs: Add 2 tablespoons butter to the pot. Then add diced onion, sliced carrots, minced garlic, chopped rosemary, and thyme. Season lightly with salt and pepper. Stir and cook until vegetables are softened, approximately 5 minutes.
Prepare Dumpling Dough: While vegetables are cooking, whisk together the 2 1/2 cups flour, baking powder, and 1/2 teaspoon salt in a large bowl. In another bowl, combine the buttermilk and beaten eggs. Stir the wet ingredients into the dry ingredients until just combined. Set aside for a few minutes.
Make the Base Soup Thickener: Stir 1/4 cup flour into the cooked vegetable mixture with a wooden spoon until vegetables are evenly coated. Continue stirring until the flour cooks and turns golden, about 5 more minutes.
Add Chicken Stock and Simmer: Slowly add the low-sodium chicken stock, about 1 cup at a time, stirring constantly to avoid lumps and to allow the mixture to thicken. Then add the mushrooms and shredded turkey to the pot. Increase heat to bring the mixture to a gentle simmer, and cook for about 10 minutes to thicken it well.
Finish with Cream: Stream in the 1/3 cup heavy cream and stir well to combine evenly. Adjust salt and pepper to taste.
Cook Dumplings: Drop large spoonfuls of the dumpling dough onto the surface of the simmering soup mixture, covering the entire top. Cover the pot and let the dumplings cook for 10 to 15 minutes over bubbling simmer. After 10 minutes, gently flip the dumplings to cook the other side, and cook for another 5 to 10 minutes until cooked through.
Serve and Garnish: Top the dish with the crispy bacon pieces and garnish with fresh thyme and oregano. Serve immediately for best texture and flavor. Leftovers reheat well with added stock or milk to loosen the dish.

Notes

Leftover turkey from Thanksgiving works perfectly but chicken can be substituted.
Do not crowd the pot too much with dumplings; they can touch but should have some room to expand.
Reheat gently with added broth or milk to maintain soup consistency.
If fresh herbs are not available, dried rosemary and thyme can be used in smaller amounts.
Use low-sodium chicken stock to better control the salt level in the dish.

Nutrition

Serving Size: 1 bowl (approximately 1/6 of recipe)
Calories: 350 kcal
Sugar: 3 g
Sodium: 450 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0.2 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 20 g
Cholesterol: 100 mg