Description
This Turkey and Cornbread Dumplings recipe is a comforting and hearty dish that transforms leftover turkey into a flavorful stew with tender cornbread dumplings. The rich turkey stock combined with vegetables and aromatic poultry seasoning creates a warming meal perfect for colder months. The dumplings, made from self-rising flour, yellow cornmeal, and sweet corn, steam gently in the savory broth for a delightful texture and taste.
Ingredients
Scale
Stew 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 (fresh or frozen)
Instructions
- Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the minced garlic, diced onion, sliced carrots, and diced celery. Sauté for 5 minutes, stirring frequently until the vegetables soften and become fragrant.
- Make the Base: Whisk in the all-purpose flour, poultry seasoning, kosher salt, and ground black pepper until well combined. Continue whisking for 2 minutes to cook out the flour taste and form a roux that will thicken the broth.
- Add Turkey Stock and Turkey: Gradually stir in the turkey stock and bring the mixture to a simmer. Add in the chopped leftover turkey or chicken and allow it to warm through.
- Prepare Dumpling Batter: In a large bowl, whisk together the self-rising flour, yellow cornmeal, granulated sugar, and poultry seasoning. In a separate bowl, whisk the melted butter, egg, and milk until smooth. Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the corn.
- Cook the Dumplings: Using a tablespoon, scoop the dumpling batter and carefully drop it into the simmering turkey stock. Cover the pot tightly and steam the dumplings for 5 minutes. Then, gently turn each dumpling over in the broth, cover again, and cook for an additional 5-10 minutes or until dumplings are fully cooked through.
- Finish and Serve: Gently stir in the frozen green peas and heat through for a couple of minutes. Adjust seasoning if needed. Serve hot, spooning the stew and dumplings into bowls for a comforting meal.
Notes
- Put your leftover Thanksgiving turkey to great use with this tasty twist on a comforting classic that’s full of hearty cornbread dumplings.
- To ensure fluffy dumplings, avoid overmixing the batter.
- You can substitute chicken stock and chicken if turkey is unavailable.
- Use fresh or frozen corn; both work well in the dumplings.
- This dish freezes well—store in airtight containers and reheat gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: thirty-five g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 75 mg
