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Roast Turkey and Herbed Dumpling Stew

This cozy, no-waste stew transforms leftover roast turkey into a comforting meal with flavorful broth and fluffy herbed dumplings, perfect for chilly nights.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the stew
  • 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)
For the dumplings
  • 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)
For thickening
  • 2 Tbsp cornstarch mixed with 2 Tbsp cold milk (slurry)
Optional
  • 0.125 tsp regular table salt (add at end to taste)

Method
 

Combine broths
  1. In a large stockpot, pour in the chicken broth and roast turkey stock.
  2. Microwave 1 1/2 cups water until boiling.
  3. Stir the Better Than Bouillon into the boiling water until dissolved, then add it to the pot.
  4. Bring the mixture to a boil over medium-high heat.
Add vegetables and aromatics
  1. Stir in the chopped onion, sliced carrots, celery, pressed garlic, 3/4 tsp black pepper, thyme leaves, and 1 Tbsp butter.
  2. Reduce heat and simmer until the vegetables are fork-tender, about 8–12 minutes.
Make the dumpling dough
  1. 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.
  2. Cut in the cold butter with a fork or pastry cutter until the mixture is crumbly with pea-sized bits.
  3. Stir in the 1/2 cup cold milk just until the dough is moistened — don’t overwork.
Cook the dumplings
  1. 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.
  2. 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
  1. Gently fold in the shredded roast turkey.
  2. 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.
  3. Taste and adjust seasoning, adding the optional 1/8 tsp table salt if needed.
  4. Serve hot.

Notes

Best enjoyed 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. Store leftovers in airtight containers for 3-4 days in the refrigerator.