Turkey and Mushroom Dumplings.
I have your leftovers plan for this weekend!
Turkey, mushrooms and dumplings in what is the most delicious soup ever. Forever ever.
This recipe is based on one of my very favorites on the site – if not my ALL TIME favorite – creamy chicken and dumplings! Eeeep. So many of you love it too and with good reason. It’s the most decadent and wonderful comfort food. I don’t even know how to handle it. SO good.
So this version! Is made with leftover turkey (or of course, you could use chicken!) and also with mushrooms. It’s basically mushrooms and dumplings. Those of you that hate the fungi can stick with the old version and those of us that looooove that mushrooms can have this all to ourselves.
Ohhh and it starts with bacon. YEP yep yep.
If it’s possible, I might even enjoy this recipe more. It is just SO hearty. One of our go-to meals nearly every week is chicken and mushrooms and it’s always one of Eddie’s requests. Since he loves those flavors so much, he was all.over.this.
In fact! He definitely liked this one more than the original.
If you’re searching for other recipes to use up your Thanksgiving leftovers, I’ve got your back.
And then we have a turkey and potato chip BLAT. A super cheesy tortilla soup that reminds me of the one from Max and Erma’s (omg so good). We even have a turkey, bacon and avocado ranch pizza! P.S. it has brussels on it too.
Annnnd what all else fails, pie for breakfast!
Turkey and Mushroom Dumplings
- 8 to 12 ounces leftover cooked and shredded/cut up turkey breast
- 4 slices bacon chopped
- 16 ounces sliced cremini mushrooms
- 1 sweet onion diced
- 1/2 cup sliced carrots
- 4 garlic cloves minced
- 1/2 teaspoon chopped fresh rosemary
- 1/2 teaspoon chopped fresh thyme
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken stock
- 1/3 cup heavy cream
- salt and pepper to taste
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs lightly beaten
- 1 cup buttermilk
- This recipe works great with leftover turkey from Thanksgiving, but of course you can use chicken too!
- Heat a large pot over medium-low heat and add the bacon. Cook until it is crispy and the fat is rendered. Remove the bacon with a slotted spoon and place it on a paper towel to drain excess grease. Add the mushrooms to the bacon fat and cook until they are soft and juicy, stirring occasionally, about 6 to 8 minutes. Remove the mushrooms and place them in a bowl.
- Add the 2 tablespoons of butter. Add the onions, carrots, garlic, rosemary and thyme. Toss in a pinch of salt and pepper, stirring well. Cook until softened, about 5 minutes.
- While the vegetables cook, mix up the dumplings. Whisk together the flour, baking powder and salt in a large bowl. Combine the milk and the eggs, then stir into the flour until just mixed. Set aside for a few minutes.
- Stir the 1/4 cup flour into the veggies with a wooden spoon until it coats the vegetables, then continues to stir until the flour cooks and turns golden, about 5 more minutes. Slowly stream in the chicken stock 1 cup at a time, stirring well the entire time so the mixture thickens. Add the mushrooms and the turkey into the pot. Increase the heat a bit and bring the mixture to a simmer, then cook while it bubbles for about 10 minutes. You want it to thicken up well! Stream in the heavy cream and stir well.
- Drop large spoonfuls of dough all around the top of the pot. I don’t worry about crowding the pot and cover the entire top of the “soup” mixture. You want the mixture to be bubbling for 10 to 15 minutes so it cooks the dumplings – after 10 minutes I usually gently flip the dumplings over and cook for another 5 to 10.
- Top the dish with the crispy bacon, fresh thyme and oregano. This is a very dumpling heavy recipe, which I adore. Serve immediately! I even love how this reheats – just add some stock or milk when reheating!
I want to float on that fluffy dumpling.