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Turkey and Cornbread Dumplings

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


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
  • 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


  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.