Turkey Dumpling Stew

I interrupt my regularly scheduled vacation to post this wonderful recipe that uses up a bunch of your Turkey Day leftovers. A stock made with the roasted carcass of the bird along with a few other aromatics serves as the base of this hearty stew. With this weekend being as chilly as it will be in much of the country, can you think of a better way to warm up?

Turkey Dumpling Stew

Turkey Dumpling Stew
recipe courtesy Food Network Magazine

1 leftover roasted turkey carcass, plus 3 to 4 cups shredded turkey meat
1 onion, quartered
2 stalks celery, quartered crosswise (save the leaves for the dumplings)
1 pound carrots (3 quartered crosswise; the rest thinly sliced)
1 bay leaf
3 sprigs parsley
3 sprigs thyme
Dumpling dough (recipe linked below)
4 tablespoons unsalted butter
4 shallots, minced
1/4 cup all-purpose flour
Kosher salt and freshly ground pepper
1 pound parsnips, peeled and thinly sliced Juice of 1/2 lemon
1 pound green beans, trimmed and cut into 1-inch pieces
Chopped fresh chives, for topping


Make the stock: Pull the turkey carcass apart into smaller pieces; set the meat aside. Put the bones in a large, deep pot and add cold water to cover, 4 to 5 quarts. Add the onion, celery, the 3 quartered carrots and the bay leaf. Tie the parsley and thyme together with twine and add to the pot, then cover and bring to a simmer over medium heat. Uncover, reduce the heat to medium low and cook 3 to 4 hours. Remove the bones and vegetables with a skimmer and discard, then strain the stock though a fine-mesh strainer. Return the stock to the pot and simmer over medium-high heat until reduced by half, 30 to 40 minutes (you’ll have about 8 cups stock).

About 45 minutes before serving,

Prepare the dumplings . Keep covered with plastic wrap while you make the stew.

Make the stew: Melt the butter in a large, wide pot over medium heat. Add the shallots and cook until soft, about 3 minutes. Add the flour and cook, stirring, 30 seconds. Gradually add the stock, stirring, and bring to a simmer. Season with salt and pepper. Add the sliced carrots and parsnips, cover and cook 5 minutes.

Stir in the turkey meat, lemon juice and green beans. Add the dumplings in a single layer (leave as squares or pat into rounds). Cover and simmer until the dumplings are cooked through, about 20 minutes. Ladle into bowls; top with chives.

Dumplings Recipe

3 cups all-purpose flour, plus more for dusting
3/4 cup minced mixed fresh herbs and celery leaves
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Freshly ground pepper
6 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups cold buttermilk


Whisk the flour, herb mixture, baking powder, baking soda, salt and 1/4 teaspoon pepper. Cut in the butter with a pastry blender until sandy. Stir in the buttermilk.

Turn out onto a floured piece of parchment paper. Pat into a 3/4-inch-thick rectangle.

Cut the dough into rough 2-inch squares with a large knife. Cover with plastic wrap.

3 thoughts on “Turkey Dumpling Stew

  1. Pingback: Tweets that mention Columbus Foodie » Blog Archive » Turkey Dumpling Stew -- Topsy.com

  2. Anna

    Wow! This was the tastiest ever leftover experience. My husband and I generally like reliving the turkey dinner a couple times after Thanksgiving but we overestimated the appetites of our guests and had lots of turkey left and very little creativity. The recipe is going in our faves file and I can't wait until next year to make it again. Just a note: we had already discarded the carcass so we just used Swanson chicken broth. Very easy.

  3. Cristina

    This looks like a great recipe for leftovers, but I'd certainly make it with chicken/turkey even if it weren't leftovers. Good, healthy and flavorful ingredients. Thx for sharing! 😉

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