Name: Roast Turkey and Herbed Dumpling Stew
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 4 cups chicken broth (low-sodium if preferred); 3 cups rich roast turkey stock; 1.5 cups boiling water; 2 Tbsp Better Than Bouillon Chicken Base ((or 2 tsp bouillon paste, or 2 cubes dissolved)); 1 large onion, chopped; 16 oz bag baby carrots, sliced chunky ((or 3–4 large carrots, cut into chunks)); 4 ribs celery, thickly sliced; 4 cloves garlic, pressed or finely chopped; 0.75 tsp coarse ground black pepper; 3 sprigs fresh thyme, leaves pulled ((or 3/4 tsp dried thyme)); 1 Tbsp butter; 4-5 cups leftover roast turkey, pulled into bite-sized pieces ((dark/white meat mix OK)); 1 cup all-purpose flour; 2 tsp baking powder; 0.5 tsp sugar; 1 tsp kosher salt ((or 3/4 tsp table salt)); 0.5 tsp coarse ground black pepper; 0.25 tsp dried parsley; 0.125 tsp ground rosemary; 0.125 tsp poultry seasoning; 0.0625 tsp onion powder ((a pinch)); 1.5 Tbsp cold butter, cut into cubes ((or cold vegetable shortening for dairy-free)); 0.5 cup cold milk ((dairy or unsweetened plant milk)); 2 Tbsp cornstarch mixed with 2 Tbsp cold milk ((slurry)); 0.125 tsp regular table salt ((add at end to taste))

I grew up eating turkey stews the week after holidays — this Roast Turkey and Herbed Dumpling Stew is the cozy, no-waste version you make when you want something homey, fast, and deeply satisfying. It takes leftover roast turkey, a rich mix of broths, chunky vegetables, and pillowy herbed dumplings that steam right in the pot. The result is a bowlful of comfort that’s at once frugal and feel-good, perfect for chilly nights or using up holiday bird.

What makes this recipe special

This stew turns leftover roast turkey into a meal that tastes like it’s been bubbling on the stove for hours, but it comes together quickly. The combination of chicken broth plus a concentrated roast turkey stock builds an unusually rich base, while the dumplings — made with cold butter and just enough baking powder — steam into tender, fluffy pillows that soak up the savory broth.

“A single pot that transforms Thanksgiving leftovers into midweek magic — dumplings so light they disappear by the second spoonful.” — a satisfied home cook

Why you’d reach for this recipe: it’s budget-friendly, kid-approved, quick to assemble, and ideal when you want a hefty, comforting bowl without making something completely new from scratch.

How this recipe comes together

Short overview of the cooking flow so you know what to expect:

Build a deep-flavored broth by combining chicken broth, turkey stock, and a chicken base dissolved in boiling water.
Simmer aromatics and hearty vegetables until tender.
Mix a light dumpling dough, then drop spoonfuls onto the boiling broth; cover to steam the dumplings.
Fold in shredded turkey and finish with a cornstarch slurry if the broth needs thickening.
Expect active time of about 25–35 minutes and total time around 45 minutes, depending on how long your broth needs to come to a boil.

What you’ll need

4 cups chicken broth (low-sodium if preferred)
3 cups rich roast turkey stock
1 1/2 cups boiling water
2 Tbsp Better Than Bouillon Chicken Base (or 2 tsp bouillon paste, or 2 cubes dissolved)
1 large onion, chopped
1 (16 oz) bag baby carrots, sliced chunky (or 3–4 large carrots, cut into chunks)
4 ribs celery, thickly sliced
4 cloves garlic, pressed or finely chopped
3/4 tsp coarse ground black pepper
3 sprigs fresh thyme, leaves pulled (or 3/4 tsp dried thyme)
1 Tbsp butter
4–5 cups leftover roast turkey, pulled into bite-sized pieces (dark/white meat mix OK)

Dumplings:

1 cup all-purpose flour
2 tsp baking powder
1/2 tsp sugar
1 tsp kosher salt (or 3/4 tsp table salt)
1/2 tsp coarse ground black pepper
1/4 tsp dried parsley
1/8 tsp ground rosemary
1/8 tsp poultry seasoning
Scant 1/16 tsp onion powder (a pinch)
1 1/2 Tbsp cold butter, cut into cubes (or cold vegetable shortening for dairy-free)
1/2 cup cold milk (dairy or unsweetened plant milk)

Thickener:

2 Tbsp cornstarch mixed with 2 Tbsp cold milk (slurry)

Optional:

1/8 tsp regular table salt (add at end to taste)

Substitutions/notes: If you don’t have roast turkey stock, make up the difference with extra chicken broth and a splash of soy or Worcestershire for depth. For gluten-free dumplings, use a 1:1 gluten-free flour blend and omit baking powder brands with wheat if necessary.

Directions

Combine broths: In a large stockpot, pour in the chicken broth and roast turkey stock. Microwave 1 1/2 cups water until boiling. Stir the Better Than Bouillon into the boiling water until dissolved, then add it to the pot. Bring the mixture to a boil over medium-high heat.
Add vegetables and aromatics: Stir in the chopped onion, sliced carrots, celery, pressed garlic, 3/4 tsp black pepper, thyme leaves, and 1 Tbsp butter. Reduce heat and simmer until the vegetables are fork-tender, about 8–12 minutes.
Make the dumpling dough: In a medium bowl, whisk together the flour, baking powder, sugar, kosher salt, 1/2 tsp black pepper, dried parsley, ground rosemary, poultry seasoning, and onion powder. Cut in the cold butter with a fork or pastry cutter until the mixture is crumbly with pea-sized bits. Stir in the 1/2 cup cold milk just until the dough is moistened — don’t overwork.
Cook the dumplings: Once the vegetables are tender and the broth is simmering, drop tablespoon-sized spoonfuls of dumpling dough into the bubbling liquid, spacing them so they don’t touch. Cover the pot tightly and let the dumplings steam for 15 minutes without lifting the lid. They should be puffed and set.
Finish the stew: Gently fold in the shredded roast turkey. If the broth is thinner than you like, whisk together 2 Tbsp cornstarch with 2 Tbsp cold milk and stir it into the pot; simmer 2–3 minutes until the broth thickens. Taste and adjust seasoning, adding the optional 1/8 tsp table salt if needed. Serve hot.

Best ways to enjoy it

Ladle into deep bowls and garnish with a sprinkle of chopped fresh parsley or a grind of black pepper.
Pair with crusty bread or buttered biscuits to mop up the broth.
Serve alongside a simple green salad or roasted Brussels sprouts for a balanced meal.
For a heartier bowl, add a scoop of mashed potatoes or roasted sweet potato cubes on the side.

Storage and reheating tips

Refrigerator: Cool promptly and store in airtight containers for 3–4 days. The dumplings will absorb more broth over time.
Freezing: Freeze stew without dumplings for up to 3 months in freezer-safe containers. Thawed stew may separate slightly; whisk before reheating. You can freeze cooked dumplings, but texture will degrade — better to freeze stew and make fresh dumplings after reheating.
Reheating: Warm on the stovetop over medium-low heat, stirring occasionally, until steaming. If previously refrigerated, add a splash of broth or water to loosen the consistency. Use a microwave-safe bowl for single portions, reheating in 1-minute bursts and stirring between.
Food safety: Refrigerate within 2 hours of cooking. Reheat to an internal temperature of 165°F (74°C) before serving.

Helpful cooking tips

Keep the butter and milk for the dumplings very cold; this creates steam pockets and gives lighter dumplings.
Don’t lift the lid while dumplings steam — escaping steam prevents them from rising fully.
If your broth tastes flat, a squeeze of lemon or a teaspoon of Dijon mustard brightens the flavor without making it tangy.
Use coarse chopping for carrots and celery so they stay visible and add body to the stew.
If using very lean leftover turkey, stir in a pat of butter or a drizzle of olive oil at the end to add mouthfeel.

Creative twists

Make it spicy: add a diced jalapeño with the onions or a pinch of red pepper flakes.
Swap dumplings for dropped biscuit dough flavored with cheddar and chives.
Make a creamy version: stir in 1/2 cup heavy cream or crème fraîche at the end for richness.
Vegetarian adaptation: replace turkey with cooked mushrooms and chickpeas, swap chicken base for vegetable base, and use vegetable stock.
Cornmeal dumplings: for a rustic Southern spin, substitute half the flour with cornmeal and increase baking powder by 1/2 tsp.

Helpful answers

Q: How long does this stew take from start to finish?
A: Active prep is about 20–30 minutes (chopping, shredding turkey, mixing dough). Simmering and dumpling steaming add another 20–25 minutes, so plan roughly 45–60 minutes total.

Q: Can I make the dumpling dough ahead of time?
A: You can mix the dry ingredients in advance, but keep the butter separate and cold. Assemble the dough right before dropping into the broth for best rise and texture.

Q: Can I use leftover chicken instead of turkey?
A: Yes — leftover roast chicken works the same way and may even make the stew a touch lighter. Follow the recipe exactly and fold in the shredded chicken at the end.

Q: My dumplings were doughy in the center — what went wrong?
A: Likely causes are undercooking (not steaming the full 15 minutes), dropping dumplings too large, or overworking the dough. Keep them small, don’t lift the lid, and mix just until moistened.

Q: Is this recipe freezer-friendly?
A: The stew (without dumplings) freezes well up to 3 months. Make fresh dumplings when you reheat for best texture.

Conclusion

This Roast Turkey and Herbed Dumpling Stew is a practical, comforting way to use leftover bird and feed a crowd with minimal fuss. If you’re looking for similar ideas or want inspiration for dumpling variations, check out this Roast Turkey & Herbed Dumpling Stew (Or Chicken) for another home-cook perspective. For a different dumpling style (cornmeal-based), this Turkey (or chicken) Soup with Herbed Cornmeal Dumplings has great tips and tweaks.