This turkey and dumplings recipe was warming, comforting, and filling. The thyme flavor is supremely comforting, working well with the leftover turkey and imparting a delicious savoriness to the broth and the dumplings. The dumplings are fluffy and soak up the broth and all of its delicious flavors. The flour from the dumplings will naturally thicken up the broth, leaving a bit too little for us – I increased the amount of the turkey stock below, which should make for more of a soup-like consistency. If you want more of a gravy, as pictured, reduce the stock by 2-3 cups.
Turkey and Dumplings
6 cups homemade turkey stock
1 tbs. butter
1/2 medium onion, chopped
1 large carrot, chopped
2–3 cloves garlic, chopped
3-4 sprigs thyme, tied with kitchen thyme
Kosher salt and freshly cracked black pepper
1/2 cup leftover turkey, roughly chopped
In medium stock pot, melt butter over medium heat. Add onion, carrot, and garlic. Cook until onion is translucent and garlic is fragrant, about 5-6 minutes. Add thyme sprig and season with kosher salt and freshly cracked black pepper. Add turkey stock, cover, and simmer about an hour until flavors have developed and stock is heated through. Remove thyme sprig.
Add turkey leftovers.
Drop about tablespoon sized balls of dumpling dough (see below) into the broth. Recover and simmer 8-10 minutes until puffed up and cooked through, turning over dumplings about halfway through.
1 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 tbs. butter, melted
1/3 cup milk
3 tbs. fresh thyme
In a large mixing bowl, add all dry ingredients and thyme. Stir in butter with a wooden spoon until combined. Add milk and stir to combine. Continue stirring until dough just forms. Set aside.