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Whenever we have leftover turkey I love to make this hearty and delicious recipe for Turkey Dumpling Soup. It’s similar to my FAVORITE Old Fashioned Chicken and Dumplings Recipe and our whole family loves it. I think you will too.
Leftover Turkey Recipes
This recipe starts with your LEFTOVER TURKEY and turns it into an old-fashioned soup your grandma probably made! If you make a GIANT turkey for Thanksgiving or even just an Air Fryer Turkey Breast you’ll have enough leftovers to make Turkey Dumpling Soup.
Old Fashioned Turkey and Dumpling Soup
I call this recipe “old-fashioned” because you make the dumplings from scratch. No Bisquick mix. No chopped canned biscuits parading as dumplings. These are REAL dumplings. And once you’ve had real dumplings you’ll never go back!
How To Make Old Fashioned Dumplings
I think we tend to use mixes or canned biscuits because there is a tendency to fail when making dumplings. BUT if you follow these tips you’ll have better luck making them. There are photos in the recipe card as well!
- choose a pot for your soup that has a fairly tight fitting lid
- measure carefully 2/3 cup of all-purpose flour and 1 tsp baking powder to 1/4 cup milk with 2 TBSP oil-if you add too much liquid they will disolve in the hot soup, if you add too much dry ingredients you’ll end up with hard, tough, dry dumplings
- mix the dry ingredients first and add the liquid only when you’re about to out them in the soup
- mix lightly, toss the liquid with the dry ingredients, and stir with a fork just until the dough comes together in a rough ball
- don’t keep mixing, don’t press the dough together, just stop right there
- use a fork to take pieces of the dough and drop in the simmering broth
- cover tightly with a lid and let them cook generally for 10 about minutes
- do not open the lid until the minimum time has passed, gently use a fork to gently open a dumpling, it should be soft and soupy on the outside, the inside should be cooked through
- 1 TBSP oil
- 4 cups mix of chopped celery, carrots, and onions
- 1-2 TBSP Italian Seasonings
- bay leaf
- 4 cups of chopped leftover turkey
- 2-3 quarts chicken or turkey broth
- 3-4 cups fresh water
- 1 1/3 all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup whole milk
- 1/4 cup oil (I use light olive oil)
- in a large pot with a lid saute the vegetables in the oil over medium heat
- stir often, after 5 minutes add the turkey, and 1 TBSP Italian seasoning, and the bay leaf
- cook and stir another minute or two
- then add most of the chicken broth and 2 or so cups of water, add as much broth and water to make the soup as thick or thin as you like
- let the soup simmer for 15 to 20 minutes, taste and add more Italian Seasoning, and salt and pepper as desired, you can add ANY other spices you like to your soup right here
- mix up the dumplings: stir the four and baking powder together in a mixing bowl
- mix the milk and oil together
- stir the liquid into the dry mixture with a fork
- stir only until the dough comes together, do not knead or press together just let it be loose
- drop the dough into 8 or so dumplings into the simmering soup
- sprinkle with salt and pepper if desired
- cover and cook for 10 minutes, be sure not to let it simmer over
- check for doneness by opening one dumpling with a fork and see if it's cooked through
- it will be soft and soupy on the outside and cooked through and no longer doughy on the inside
- if it's not cooked through put it back in the soup, cover, and simmer another minute or two
The amounts of vegetables, turkey, and broth are completely flexible--use what you have and like for your family
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Amount Per Serving Calories 762Total Fat 41gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 28gCholesterol 266mgSodium 544mgCarbohydrates 23gFiber 3gSugar 4gProtein 72g
This nutrition information was calculated using a computer program, results may vary.
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