Kelly JensenThis Leftover Turkey and Dumplings is the coziest bowl of comfort food! Rich, thick, hearty, herby, and high-protein. A great way to use cooked Thanksgiving turkey leftovers to enjoy this great cold weather recipe. Made dairy free, and also gluten free if you’d like!
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This leftover Turkey and Dumplings recipe is rich and creamy and is the perfect recipe for leftover chicken (or Thanksgiving leftover turkey). It is fairy simple to make and a huge pot is great to meal prep for the week. I made a big batch of this stew, and the below recipe yields about 6 quarts. It also freezes well, so you can batch cook and divide into meals for later.
This Leftover Turkey and Dumplings Recipe Is:
- Comforting
- Satisfying
- Herby
- Great for meal prepping, batch cooking, or making ahead
- Loaded with Flavor
- Dairy Free and has an easy Gluten Free Option!
Meal Prep Turkey & Dumplings
You can easily meal prep this dairy free and gluten free turkey and dumplings soup recipe by following the below recipe and dividing it into a few equal portions to enjoy throughout the week. I love having a healthy homemade meal ready in my fridge during the busy weekdays. By meal prepping this recipe, you can cook once and have perfectly portioned meals ready to go. I rely heavily on meal prepping and created a whole section of the site to recipes you can meal prep, batch cook, or make ahead. Heat + eat, you’re all set!
What’s In This Dairy Free Turkey and Dumplings Soup Recipe?
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Onion
- Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
- Carrots
- Celery
- Potatoes
- Cooked Turkey: or any other cooked protein of your choice. This is a great recipe for leftover Thanksgiving turkey!
- No Salt Vegetable Stock or Bouillon: I love this no salt vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed. This soup base is also gluten free!
- Thyme – I used fresh thyme as we have it growing on our property, but this dried thyme would be a perfect substitute.
- Peas
- Parsley
- All Purpose or Gluten Free Flour – I like to use this multi-purpose gluten free flour to substitute in my recipes to make them gluten free. You can sub this flour in for any recipe that calls for wheat or all purpose flour… and still keep your recipe gluten free.
- Baking Powder: there is a no sodium and gluten free baking powder here on Amazon!
One Pot Turkey and Dumplings For the Win!
This creamy gluten free comfort food is the perfect one-pot lunch or dinner! I love a good One Pot Meal, especially during these fall months when the weather starts to turn cooler. Cooking everything in one pot is one of my favorite ways to get a meal on the table fast! All the food gets cooked at once, which makes cleaning up a breeze. And the stove does all the work for you, so you can focus on other kitchen prep while the food cooks. One Pot meals are awesome for breakfast, lunch, or dinner – check out my link here to see other healthy one pot meals that are ready in no time!
How Do I Make this Dairy Free Turkey and Dumplings Recipe?
- In a large soup pot, add the olive oil, onion, and garlic. Sauté on low heat for 5 to 6 minutes until the veggies become translucent. Add the carrots and celery and sauté for an additional 3 minutes.
- Add the potatoes, chopped turkey, chicken stock, salt, and thyme and bring to a boil. Reduce to a simmer and cook on low for 30 minutes until veggies are soft. Add the corn and peas and stir well.
- Mix all the dumpling ingredients in a bowl, and knead a few times with your hands until the dough is well combined.
- With a small scoop (I used a small melon baller) scoop 1 teaspoon of dough into the soup at a time. The dumplings should be roughly the same size. Add each dumpling to the soup until all the dough is gone. Then add the fresh parsley. Cover the soup and simmer for an additional 15 minutes. Dumplings should be cooked all the way through.
- Serve with a fresh side salad, a slice of thick crusty bread, and enjoy!
Make Turkey and Dumplings Gluten Free for a Healthy Version
This gluten free turkey and dumplings recipe is a simple meal to make without the wheat. I’m all about making recipes gluten free when I can. Gluten free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around gluten free pantry staples and swapping in a few wheat-less ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite gluten free pantry ingredients that we use on a weekly basis, and check out all my gluten free recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meals for everyone at your table.
More Filling Fall Meal Prep Recipes You’ll Love!
Creamy Chicken Noodle Soup (Dairy Free, Gluten Free)
Coconut Milk Cream of Mushroom Soup (Vegan, Gluten Free, Dairy Free)
Dairy Free Chicken Soup with Vegetables (Paleo, Whole30, Keto, GF)
Lentil Pasta Fagioli Soup (Vegan, Gluten Free, High Protein)
Cozy Autumn Vegetable Chowder (Vegan, Gluten Free)
& read through my Top 125 Plant-Based Pantry Staple Ingredients & Recipes that I stock my pantry with!
Get the Same Ingredients I Used for This Leftover Turkey and Dumplings Recipe!
As always, if you make this dairy free turkey and dumplings stew recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Leftover Turkey and Dumplings
Equipment
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 sweet onion diced
- 4 cloves garlic minced
- 4 carrots sliced
- 3 stalks celery chopped
- 4 potatoes diced
- 4 cups cooked turkey shredded or chopped
- 8 cups No-Salt-Added Vegetable Stock
- 1 teaspoon Himalayan sea salt
- 1 teaspoon thyme
- 1 cup frozen peas
- 1/2 cup sweet corn
- 1/2 cup fresh parsley chopped
For the Dumplings
- 1 cup flour use gluten free if you avoid wheat
- 1.5 teaspoon baking powder
- 1/4 teaspoon Himalayan sea salt
- 1/4 teaspoon freshly ground Tellicherry Black Pepper
- 1/2 cup water
Instructions
- In a large soup pot, add the olive oil, onion, and garlic. Sauté on low heat for 5 to 6 minutes until the veggies become translucent. Add the carrots and celery and sauté for an additional 3 minutes.
- Add the potatoes, chopped turkey, chicken stock, salt, and thyme and bring to a boil. Reduce to a simmer and cook on low for 30 minutes until veggies are soft. Add the corn and peas and stir well.
- Mix all the dumpling ingredients in a bowl, and knead a few times with your hands until the dough is well combined.
- With a small scoop (I used a small melon baller) scoop 1 teaspoon of dough into the soup at a time. The dumplings should be roughly the same size. Add each dumpling to the soup until all the dough is gone. Then add the fresh parsley. Cover the soup and simmer for an additional 15 minutes. Dumplings should be cooked all the way through.
- Serve with a fresh side salad, a slice of thick crusty bread, and enjoy!
Nutrition
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This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
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