Turkey and Cornbread Dumplings

Put your leftover Thanksgiving turkey to great use with this tasty twist on a comforting classic that’s full of hearty cornbread dumplings. Turkey and Cornbread Dumplings is an easy meal that will keep you warm all winter long!

A Hot and Hearty Family Favorite

Before the Thanksgiving turkey is even cooked, my mind is already racing with all the ways we’re going to eat the leftovers. And have I got a great recipe for you! This Turkey and Cornbread Dumplings is a hearty soup that’s full of flavor and ready to feast on in about 30 minutes.

We all gobbled this up and hope you do, too!

Let’s Cook with Leftovers!

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. That means we’re gonna have plenty leftovers to use in the days that follow. The leftover pumpkin pie becomes No-Bake Pumpkin Pie Balls. The turkey and all the fixings make a mean Thanksgiving Leftovers Sheet Pan Quesadilla or a DIY sandwich board. Or this must-make turkey and dumplings.

Leftover turkey and turkey stock 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!

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

• Unsalted butter: starts the flavor base and adds richness to the soup broth and to the dumplings.
• Minced fresh garlic: adds depth and a savory aroma. If you don’t have fresh garlic to mince, you could substitute with 1/2 tsp garlic powder or jarred minced garlic.
• Yellow onion: sweetens as it cooks and builds flavor. White onion, shallots, or even leek would be good substitutes in a pinch.
• Large carrots: adds sweet, soft texture that’s classic in soups. You could use sweet potatoes, parsnips, or even omit, if needed.
• Celery: adds freshness and balance to the base. You could use a dash of celery salt if you don’t have any fresh celery on hand.
• All-purpose flour: key to thickening the soup.
• Poultry seasoning: gives that cozy Thanksgiving flavor to the broth and the dumplings. If you don’t have poultry seasoning, you could use dried thyme, sage, rosemary, or Italian seasoning.
• Kosher salt: enhances all the flavors!
• Ground black pepper: adds a subtle sharpness and enhances the savory herbs.
• Turkey stock: the base liquid that adds flavor and richness. You could substitute it with chicken broth, vegetable broth, or even water with bouillon.
• Chopped leftover turkey: the hearty protein in the soup. Feel free to use rotisserie chicken or shredded pork as alternatives.
• Frozen green peas: adds color and sweetness at the end. If using fresh green peas, they would just need to simmer longer to cook all the way through.
• Self-rising flour: helps the dumplings rise and stay tender. If you don’t have any on hand, you can Make Your Own Self-Rising Flour.
• Yellow cornmeal: gives the dumplings their cornbread flavor and slight grit. White cornmeal or polenta could be used instead, but the texture may change slightly.
• Granulated sugar: balances the savory flavors and gives a slight cornbread sweetness to the dumplings. Honey or maple syrup could be used in place of sugar, but you would need to reduce the liquid slightly by including less milk.
• Large egg: binds everything and adds fluff to the dumplings.
• Whole milk: moistens the dumpling mix and helps it bind together.
• Sweet kernel corn: adds little pops of sweetness and texture to the dumplings. Feel free to omit or use frozen corn.

Supplies:

• Large pot or dutch oven
• Large bowl
• Whisk

How to Make Turkey and Cornbread Dumplings

• 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.

• 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.

Storage

Store leftover turkey and dumplings in an airtight container in the refrigerator for up to 5 days. Reheat gently over medium low heat on the stove or in the microwave until heated through.

To freeze, allow it to cool completely and then store in a freezer safe container for up to one month. Defrost in the refrigerator over night. Reheat it over medium-low heat stirring frequently. 

If you make my Turkey and Cornbread Dumplings, be sure to snap a picture and share it with me  @thebakermama on Instagram so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

Print