Put your leftover Thanksgiving turkey to great use with this tasty twist on a comforting classic that’s full of hearty cornbread dumplings. An easy meal that will keep you warm all winter long!
It’s turkey time, y’all! Woo-hoo! I can’t wait!
My mom just called to say they’re cooking 24 pounds of turkey this year. 24 pounds!! What that means is that we’re gonna have plenty leftover to make sandwiches and soups during the days that follow. Yessss!
My minds already racing with all the ways we’re going to eat the leftover turkey and have I got a great recipe for you today! This turkey and cornbread dumplings is a hearty soup that’s full of flavor and ready to feast on in just over 30 minutes.
Leftover turkey (or chicken) and turkey stock (or chicken broth) give it tons of turkey taste while big cornbread dumplings thicken it up and make it a meal. Mmmm….mmmm!
Of course, you could make it with chicken and chicken broth instead of turkey like we’ll be doing all year round because it’s just too yummy to limit to the days after Thanksgiving!
We all gobbled this up and hope you do too! Enjoy!
This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 large yellow onion, diced
- 2 large carrots, peeled and thinly sliced
- 1 rib celery, diced
- 2 tablespoons Gold Medal™ all-purpose flour
- 1 teaspoon poultry seasoning
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 4 cups turkey stock
- 2-3 cups chopped leftover turkey or chicken
- 1 cup frozen green peas
- 1 cup Gold Medal™self-rising flour
- 1 cup yellow cornmeal
- 3 tablespoon granulated sugar
- ½ teaspoon poultry seasoning
- 2 tablespoons butter, melted
- 1 large egg
- ½ cup milk
- ½ cup corn
- In a large pot, melt the butter over medium heat. Add the garlic, onion, carrots, and celery and let sauté for 5 minutes, stirring frequently. Whisk in the flour, poultry seasoning, salt and pepper and continue to whisk for 2 minutes. Stir in the turkey stock and let come to a simmer. Add the turkey.
- In a large bowl, whisk together the flour, cornmeal, sugar, and poultry seasoning. In a separate bowl, whisk together the melted butter, egg and milk. Add the wet ingredients to the dry ingredients and stir together until well combined. Stir in the corn.
- Scoop tablespoons of the dumpling mixture into the turkey stock. Cover the pot tightly and let the dumplings steam and simmer for 5 minutes. Turn each dumpling over in the stock and cover again for 5-10 minutes or until the dumplings are cooked all the way through. Gently stir in the green peas.