Turkey and Dumplings

“So you have tons of turkey leftover. What is a cook to do? The answer is turkey and dumplings. This is the best way to use up leftover turkey and gravy. Growing up, Grandma Joanne would make the best homemade chicken and dumplings. It was an all day project and a special treat for Lucinda and me. We would beg Grandma to put in extra dumplings as that was our favorite part of the dish. This is the one dish that will always remind me of my sister as she might love the recipe more than I do.

Editor’s note: It is true. One time when I was a junior in high school our grandma came to stay with Andi and I, as both of our parents were out of town for work. I asked Grandma if she knew how to make the recipe and to which she replied that she made the best dang chicken and dumplings ever. And she wasn’t lying.

All that family stuff aside, last year I was trying to figure out what I could do with the turkey that was not plain Jane Thanksgiving leftovers and it hit me! Turkey and dumplings. Super easy, uses turkey, and delicious. I can guarantee you that I will be making this recipe this Saturday.” – Andi


  • 1/2 lbs of cooked turkey – shredded (I prefer to use the leg meat.)
  • 1 onion small – diced
  • 1 carrot small – diced
  • 1 celery small – diced
  • 2 garlic cloves – sliced
  • 1 pint of homemade chicken stock
  • 1 cup of gravy leftovers
  • 2 cup self rising flour
  • 2 cups buttermilk
  • 1 tablespoon vegetable oil


  1. Heat a large sauce pan over medium setting.
  2. Add a tablespoon of vegetable oil to the pan.
  3. Add the chopped onions and sauté till translucent (or for about 5 minutes).
  4. Add in sliced garlic and saute the garlic for about 5 minutes.
  5. Season with salt and pepper.
  6. Add the celery and carrots to the pan. Reduce the heat to low and cook the vegetables for another eight minutes.
  7. Add in the pint of chicken stock and cup of gravy. Bring up to a simmer for 10 minutes.

For the dumplings –

I use equal parts self-rising flour seasoned with salt and a lot of crushed pepper, and buttermilk. Mix the buttermilk into the flour. The dumplings should have the consistency of a wetter unbaked biscuit. It should stick to your spoon pretty easily. If the mixture is too wet, gradually add more flour; conversely, if it is too dry gradually add more buttermilk.

To finish –

Gently spoon the dumpling mixture into the simmering sauce base. I like to make the dumplings in 1-and-a-half inch mounds. Once you spoon as many dumplings that you can fit into the pot, cover with a lid and simmer for about ten minutes or until dumplings are cooked through.

Ladle into a bowl and enjoy.

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