Leftover Turkey and Dumplings Recipe

This 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!

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 Turkey and Dumplings Soup Recipe

See the recipe card below for full ingredient amounts and recipe instructions!

• Extra virgin olive oil
• Onion
• Fresh garlic cloves
• 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
• 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

How Do I Make this Dairy Free Turkey and Dumplings Recipe?

1. 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.
2. 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.
3. Mix all the dumpling ingredients in a bowl, and knead a few times with your hands until the dough is well combined.
4. 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.
5. Serve with a fresh side salad, a slice of thick crusty bread, and enjoy!

More Filling Fall Meal Prep Recipes You’ll Love!

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Leftover Turkey and Dumplings

Kelly Jensen

This 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!

5 from 2 votes

Print Recipe Pin Share Tweet

Cook Time 45 minutes mins

Total Time 45 minutes mins

Course Dinner, Lunch, Soup

Cuisine American

Servings 6 quarts

Calories 366 kcal

Equipment

• Dutch Oven

Ingredients

  

1x2x3x

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 Vegetable Stock
• 1 teaspoon 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 all-purpose flour use gluten free if you avoid wheat
• 1.5 teaspoon baking powder
• 1/4 teaspoon Sea Salt
• 1/4 teaspoon Black Pepper
• 1/2 cup water

Cook ModePrevent your screen from going dark

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

Calories: 366kcalCarbohydrates: 75gProtein: 10gFat: 4gSaturated Fat: 1gSodium: 2132mgPotassium: 944mgFiber: 8gSugar: 8gVitamin A: 8097IUVitamin C: 50mgCalcium: 216mgIron: 4mg

Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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