One-Pot Leftover Turkey and Dumplings
Turn leftover Thanksgiving or Christmas turkey, gravy, potatoes, and vegetables into a hearty one-pot dinner topped with soft, fluffy homemade baking powder dumplings. A practical dump-style recipe that makes six servings in a Dutch oven.
Equipment
- Large Dutch oven with lid
- mixing bowl
- Fork
- Tablespoon From dinnerware
- knife
- Cutting board
Ingredients
Turkey filling
- 2 Cup Turkey Cooked, cut up, bones, gristle removed
- 2 Cup Turkey gravy Homemade only *can be subbed
- 2 Cups Potatoes Cubed and cooked *optional
- 2 Cups Leftover cooked vegetables
- 1 Cup Frozen peas and carrots
- ½ Cup Onion Chopped
- 3 Tbsp Oil
- 1 Cup Milk
- ½ Cup Water If needed to loosen mixture
Baking Powder Dumplings
- 2 Cups White All Purpose Flour
- 4 Tsp Baking powder
- ½ Tsp Salt
- 1 Cup Milk
Instructions
Baking Powder Dumplings
- In a mixing bowl, combine the flour, baking powder, and salt with a fork.2 Cups White All Purpose Flour, 4 Tsp Baking powder, ½ Tsp Salt
- Add the cup of milk and stir with the fork until a soft dough forms.1 Cup Milk
- Set aside while preparing the filling.
Turkey & Dumplings
- Remove all skin, bones, fat, and gristle from the cooked turkey.
- Cut the meat into bite-sized pieces.
- Add cooking oil to a large Dutch oven.3 Tbsp Oil
- Sauté the chopped onion until it begins to soften.½ Cup Onion
- Add the turkey and heat for one minute.2 Cup Turkey
- Add the frozen peas and carrots as well as the cooked potatoes and any leftover vegetables,2 Cups Potatoes, 1 Cup Frozen peas and carrots, 2 Cups Leftover cooked vegetables
- Add cold turkey gravy followed by milk and stir.2 Cup Turkey gravy , 1 Cup Milk, ½ Cup Water
- Stir regularly as the mixture heats to prevent the gravy and milk from scorching.
- Bring the turkey filling to a gentle boil.
- Using a large dinner tablespoon, drop heaping spoonfuls of dumpling dough over the surface, leaving a small space between each. Continue until the surface of the Dutch oven is covered.
- Reduce the heat to a gentle simmer and cover with the Dutch oven lid.
- Steam for 15–20 minutes without repeatedly lifting the lid.
- Check a dumpling near the end of cooking to ensure its centre is cooked through. Dumplings should be wet outside, noticeably larger and fluffier, inside not doughy.
- Remove from the heat and serve directly from the Dutch oven.
If mixture is looking too thick because your gravy was thicker add the water now to loosen it.
Notes
No gravy: Replace the 2 cups of gravy with 2 cups of milk, adjusting the remaining milk and water to achieve a thick, moist filling.
Potatoes: Cooked cubed or mashed potatoes may be used, or omitted entirely.
Dumpling alternative: Use ½ cup of water instead of the scant cup of milk. The dough will have a different consistency; milk is preferred for the softer texture.
Vegetables: Use approximately 2 cups of suitable leftover cooked vegetables. Soft or mashed vegetables may thicken the filling.
Nutritional facts: I left these blank because the recipe is a varied method for using what leftover you have so that will be different for each cook.
Tried this recipe?Let us know how it was!