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!
- 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
- 2–3 cups chopped leftover turkey or chicken
- 1 cup frozen green peas
- 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
- 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.