Description
This comforting Slow Cooker Turkey and Dumplings recipe transforms leftover turkey into a hearty, flavorful meal. Tender turkey and vegetables simmer in a savory broth, topped with fluffy dumplings made from scratch.
Ingredients
Scale
- 2 lbs. leftover turkey, shredded or cubed (about 3–4 cups)
- 6 cups turkey or chicken broth
- 1 large yellow onion, chopped
- 3 carrots, peeled and sliced
- 3 celery ribs, sliced
- 4 cloves garlic, minced
- 1 Tbsp. fresh thyme leaves, or 1 teaspoon dried
- 1 tbsp. fresh sage chopped, or ½ teaspoon dried
- Salt and black pepper, to taste
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- ½ tsp. salt
- 1 cup whole milk
- 4 Tbsp. unsalted butter, melted
Instructions
- In a slow cooker, combine the leftover turkey, broth, chopped onion, sliced carrots, sliced celery, minced garlic, thyme, sage, salt and pepper. Stir well to mix the ingredients together.
- Cover the slow cooker and cook on LOW heat for 6-8 hours or HIGH heat for 3-4 hours.
- About 30 minutes before the soup is done, whisk flour, baking powder, and salt in a medium bowl. Pour in the milk and melted butter, stirring until just combined.
- Drop rounded spoonfuls of dumpling dough onto the surface of the soup, creating evenly sized dumplings.
- Cover and cook the slow cooker on HIGH heat for an additional 1 hour.
- Once dumplings are cooked, gently stir the soup to combine. Serve hot.
Notes
- Garnish with fresh herbs like parsley or thyme.
- Use leftover turkey drippings for added flavor.
- Prep Time: 25 minutes
- Cook Time: 7 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg