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!

Turkey and Cornbread Dumplings

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!

Turkey and Cornbread Dumplings

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.

Turkey and Cornbread Dumplings

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!

Turkey and Cornbread Dumplings

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!

Turkey and Cornbread Dumplings

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

xoxo,

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Turkey and Cornbread Dumplings

  • Author: Maegan - The BakerMama
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 6-8 1x
  • Category: Meals

Description

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 Dumplings is an easy meal that will keep you warm all winter long!


Ingredients

Scale
  • 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 all-purpose flour
  • 1 teaspoon poultry seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 4 cups turkey stock
  • 23 cups chopped leftover turkey or chicken
  • 1 cup frozen green peas
  • Dumplings:
  • 1 cup self-rising flour
  • 1 cup yellow cornmeal
  • 3 tablespoon granulated sugar
  • 1/2 teaspoon poultry seasoning
  • 2 tablespoons butter, melted
  • 1 large egg
  • 1/2 cup milk
  • 1/2 cup corn

Instructions

  1. 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.
  2. 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.
  3. 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.

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

  1. I’ve been drooling over this since I saw it posted on Instagram a few days ago and now looking at the recipe, I’m drooling more! Yum!!! I love chicken and dumplings, so I love this Thanksgiving twist 🙂

  2. I’m pretty into this. Dumplings are a real weakness of mine. No, not a weakness. Dumplings give me SUPER STRENGTH.

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