Description
This hearty Turkey and Cornbread Dumplings recipe transforms your leftover turkey into a comforting, flavorful meal. Tender vegetables and rich turkey stock form the base, while cornmeal dumplings steam to fluffy perfection on top. A classic winter warmer, it’s perfect for cozy family dinners or using up holiday turkey in a delicious new way.
Ingredients
Scale
Base Ingredients
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 large yellow onion, diced
- 2 large carrots, peeled and thinly sliced
- 1 rib celery, diced
- 2 tablespoons all-purpose flour
- 1 teaspoon poultry seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 4 cups turkey stock
- 2-3 cups chopped leftover turkey or chicken
- 1 cup frozen green peas
Dumplings
- 1 cup self-rising flour
- 1 cup yellow cornmeal
- 3 tablespoons granulated sugar
- 1/2 teaspoon poultry seasoning
- 2 tablespoons butter, melted
- 1 large egg
- 1/2 cup milk
- 1/2 cup corn
Instructions
- Prepare the Base: In a large pot, melt the butter over medium heat. Add the minced garlic, diced onion, thinly sliced carrots, and diced celery. Sauté for 5 minutes, stirring frequently until the vegetables soften and become fragrant.
- Create the Roux: Whisk in the all-purpose flour, poultry seasoning, kosher salt, and ground black pepper. Continue whisking for 2 minutes to cook out the raw flour taste, thickening the base slightly.
- Add Turkey Stock and Meat: Stir in the turkey stock and bring the mixture to a gentle simmer. Add the chopped leftover turkey to the pot and keep it warm on low heat while you prepare the dumplings.
- Mix Dumpling Dry Ingredients: In a large bowl, whisk together self-rising flour, yellow cornmeal, granulated sugar, and poultry seasoning. This forms the dry foundation for the cornbread dumplings.
- Mix Dumpling Wet Ingredients: In a separate bowl, whisk melted butter, egg, and milk until smooth. Pour the wet mixture into the dry ingredients and stir gently until combined. Fold in the corn kernels for added texture and sweetness.
- Add Dumplings to Stock: Using a spoon, scoop tablespoon-sized portions of the dumpling batter and drop them gently into the simmering turkey stock. Cover the pot tightly and allow the dumplings to steam and cook for 5 minutes.
- Turn Dumplings: Carefully turn each dumpling over in the pot to ensure even cooking. Cover again and cook for an additional 5 to 10 minutes, or until the dumplings are fully cooked through and fluffy.
- Finish with Peas: Gently stir in the frozen green peas and cook for a couple more minutes until heated through. Taste and adjust seasoning if necessary. Serve hot and enjoy your comforting turkey and cornbread dumplings.
Notes
- This dish is an excellent way to use leftover Thanksgiving turkey, turning it into a new, hearty meal.
- The poultry seasoning adds traditional fall flavors, but you can adjust or omit it based on your preference.
- Covering the pot tightly helps the dumplings steam properly, so avoid lifting the lid frequently during cooking.
- If you prefer a thicker broth, you can simmer it longer before adding dumplings or add slightly more flour in the roux step.
- Use self-rising flour in the dumplings for the best light and fluffy texture without needing added baking powder.
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
