These fluffy mashed potato dumplings are made with leftover mashed potatoes, and I love to serve them in this cozy turkey stew made with thanksgiving turkey leftovers. It’s a perfect recipe to use up every last morsel of the dinner that you slaved over.
Ingredients for Mashed Potato Dumplings & Turkey Stew
Here is what you need for the turkey stew and the mashed potato dumplings.
For the Turkey Stew
- Butter: to soften the vegetables and build the roux.
- Onion, celery and carrot: the classic stew base.
- All-purpose flour: thickens the stew into a creamy gravy.
- Chicken broth and whole milk: the creamy braising liquid.
- Leftover turkey: chopped roast turkey, light and dark meat.
- Bay leaves, thyme and parsley: for savory, herby depth.
- Kosher salt and black pepper: to season the stew.
For the Mashed Potato Dumplings
- Leftover mashed potatoes: cool or at room temperature.
- All-purpose flour: just enough to bind the dough.
- Egg: holds the dumplings together.
- Salt: seasons the dumpling dough.
Full recipe quantities listed in the recipe card at the bottom of the article.
Variations and Substitutions
This turkey stew with dumplings is easy to adapt.
- Any leftover potatoes: leftover mashed potatoes are best, but plain mashed boiled potatoes work too.
- Add leftover veggies: stir in leftover green beans or roasted root vegetables.
- Swap the turkey: leftover chicken works just as well.
- Make it gluten-free: use a 1:1 gluten-free flour in the stew and dough.
- Polish-style note: these mashed potato dumplings are close to Polish potato dumplings, or kluski.
Grab These Tools
- Large pot or Dutch oven: for the stew.
- Mixing bowl: for the dumpling dough.
- Two spoons or a small scoop: to shape and drop the dumplings.
- Whisk: for a lump-free gravy.
How to Make Turkey Stew with Mashed Potato Dumplings
This comes together in a few simple steps.
Build the Stew Base
Melt the butter and soften the onion, celery and carrot. Stir in the flour, then slowly whisk in the broth and milk.
Add the Turkey and Simmer
Add the turkey, bay leaves, thyme, salt and pepper. Bring it to a gentle simmer while you make the dumplings.
Make the Mashed Potato Dumplings
In a bowl, whisk the flour and salt. Stir in the mashed potato and beaten egg to form a soft dough. Add a little more flour if it feels too sticky.
Cook the Dumplings in the Stew
Drop spoonfuls of dough into the simmering stew. Cover and cook about 12 minutes, until the dumplings are set and cooked through.
5 Common Mistakes When Making Mashed Potato Dumplings
Here are the most frequent mix-ups to avoid when making mashed potato dumplings:
- Warm mashed potatoes: use cool potatoes, or the dough turns sticky and loose.
- Too much flour: add it a little at a time, or the dumplings get dense.
- Boiling hard: keep the stew at a gentle simmer so the dumplings hold together.
- Crowding the pot: leave space so the dumplings cook evenly.
- Lifting the lid early: let them steam undisturbed so they set.
Make Ahead and Storage
This stew keeps well and reheats into a cozy meal.
Storing Leftovers
- In the fridge: store in an airtight container for up to 3 days.
- Add broth to reheat: the dumplings soak up liquid, so loosen it with a splash of broth.
Freezing
- Freeze the stew: freeze the turkey stew alone for up to 3 months.
- Dumplings fresh: they are best fresh, so make them when you reheat.
Reheating
- On the stove: warm gently over low heat with extra broth.
- Microwave: heat in short bursts, stirring between.
How to Serve This Turkey Stew with Dumplings
This is a full meal in a bowl, and a cozy way to use up Thanksgiving leftovers (when not making Thanksgiving Leftover Casserole).
What to Serve With Turkey Stew
- Dutch Oven bread: for soaking up the creamy turkey gravy.
- A green salad: a simple side balances the richness.
- Cranberry sauce: a spoonful adds a bright, tart note.
More Ways to Use Leftovers
- Turn it into soup: add extra broth for a brothy turkey and dumpling soup.
- Try another comfort dish: my turkey chili is another easy way to use leftover turkey.
How to Make the Best Turkey Stew with Mashed Potato Dumplings: Final Notes + Secrets
A few small things take this from good to great.
- Use cool mashed potatoes: they make a dough that holds its shape.
- Season the stew well: leftover turkey is mild, so taste and adjust.
- Simmer gently: a soft simmer keeps the dumplings tender.
- Finish with parsley: add it at the end to keep it fresh.
FAQs About Mashed Potato Dumplings and Turkey Stew
Just skimming through? Here are some quick answers to the commonly-asked questions.
Yes, leftover mashed potatoes are perfect for these dumplings. Use them cool or at room temperature. Already-seasoned mashed potatoes add extra flavor. This is a great way to use up your Thanksgiving leftovers.
Mashed potato dumplings are simple. Stir flour, salt, mashed potato and a beaten egg into a soft dough. Drop spoonfuls into simmering stew or soup. Cover and cook about 12 minutes, until set and cooked through.
Dumplings fall apart when the dough is too wet. Make sure your mashed potatoes are cool, not warm. Add a little more flour until the dough holds together. Keep the stew at a gentle simmer, not a hard boil.
Yes, you can make this turkey stew with dumplings any time. Use cooked turkey or leftover chicken in place of roast turkey. Make fresh mashed potatoes for the dumplings. It does not have to be a holiday to enjoy it.
They are close to Polish potato dumplings, often called kluski or kopytka. Those use potato, flour and egg in a similar dough. My version drops them straight into the stew. The texture is soft and pillowy.
You can freeze the turkey stew for up to 3 months. The dumplings are best fresh, so I freeze the stew alone. Make and cook the dumplings when you reheat. Thaw the stew overnight in the fridge first.
Use plain or lightly seasoned mashed potatoes. Russet or yukon gold mashed potatoes both work well. Very buttery or loose potatoes need a little extra flour. Cool potatoes give the best dough.
Yes, these potato dumplings work in many soups and stews. Drop them into chicken soup or a vegetable stew. Cook them in any gently simmering broth. They are a cozy way to use up leftover mashed potatoes.
I think my favourite part of turkey dinner is leftovers. I use every last inch of the bird, absolutely nothing gets wasted chez moi.
The first day is a repeat of the whole dinner – mashed potatoes, gravy, stuffing, et al.
On the second day, I start getting creative, making something different altogether, like Turkey Pot Pie or my mom’s Turkey Chow Mein (which has nothing Asian about it other than the noodles).
More Cozy Recipes You’ll Love
- Turkey Chili Crockpot Recipe
- Tender Pork Stew
- Homemade Potato Gnocchi
- The Juiciest Turkey Meatloaf
- Best Easy Crock Pot Recipes
Leftover Turkey Stew with Mashed Potato Dumplings
Ingredients
- 4 tbsp unsalted butter
- 2 cups chopped onion
- 2 stalks celery chopped
- 1 cup chopped carrot
- 6 tbsp all-purpose flour
- 4 cups unsalted chicken broth
- 1 cup whole milk
- 4 cups chopped leftover turkey
- 2 bay leaves
- 1 tsp fresh thyme or 1/2 tsp dried
- 1 tbsp kosher salt
- ¼ tsp freshly ground black pepper
- 3 tbsp minced fresh parsley
- OPTIONAL: you can add 1 cup each of leftover green beans chopped and/or 1 cup leftover roasted root vegetable pieces
Dumplings
- ½ cup all-purpose flour or more, as needed
- ¾ tsp kosher salt
- 1 ⅓ cup mashed potato cool or room temperature
- 1 large egg lightly beaten
Instructions
- Heat butter in a large pot over medium heat. Add onion, celery, and carrot; cook until soft. Stir in flour to coat vegetables, then slowly stir in chicken stock and milk. Add turkey, bay leaf, thyme, salt, pepper (and optionally any leftover veggies you’d like to include) and bring to a simmer.
- In a large bowl, whisk together flour and salt. Add mashed potato and beaten egg, using a fork to incorporate. Knead gently in the bowl until a dough comes together. It will be sticky, but if wet to the point of falling apart (which may happen if you added milk or cream to your mashed potatoes), add more flour, a tablespoon at a time, until a soft, scoopable dough forms.
- Drop dough by golfball-sized pieces into the simmering stew. Cover and cook 15 minutes, until dumplings have nearly doubled in size and are springy to touch.
- Stir in fresh parsley.
Hi Jennifer!! I was searching the net looking for inspiration for leftover mashed potatoes and turkey. I came across your recipe and this post warms my heart!! You discuss the astonishing numbers of food waste in Vancouver. I live in London, ON and work for FoodFund. We procure produce that is FRESH but in surplus or imperfect – surplus or imperfect produce is destined for the landfill, dumpster or left to rot in the farmer’s field. Did you know that the Toronto Food Terminal receives 6,000,000 pounds of food everyday?? Did you know much of it is turned away by the major grocery chains because there is just too much or even though the produce is fresh, it does not meet perfect aesthetic standards? At FoodFund, we procure the surplus and imperfect but fresh produce from local farmers and the food terminal. FoodFund sells to our clients at a fraction of the cost. We are in the game of helping reduce food waste, saving people $$, educating people to understand that even though a potato or tomato or pepper or cucumber etc., is not the perfect shape we have been trained to buy at a premium price, once the produce is sliced, diced, chopped, chiffonade, baked, broiled, roasted, bbq’d, fried, stir fried, sauteed, simmered – it still a potato, tomato, pepper, cucumber etc. Another super kewl benefit with FoodFund, after we have fulfilled our client orders, our surplus produce is donated to the local Salvation Army. They in turn help to distribute to other agencies in need such as the Food Bank, London Vegan Food Bank, Men’s Mission, My Sister’s Place etc. The amount of poundage of food that is donated is equal or greater than the poundage of food purchased by our clients. Thank you for bringing attention to the problem of food waste and ways to help reduce the waste. You rock my world!! And thanks for the recipe – making it today!!
I just made your dumpling recipe!. It is without one little doubt the best recipe for chicken and dumplings I ever tasted!!!
And, I did what you said and added other stuff. I made green bean casserole on Thanksgiving day and put that in after sauteing the veggies. Fried onions and all!. Plus peas and corn. I used my left over roasted chicken stock. Added basil, rosemary, oregano, and thyme and fresh grated black pepper. The rest was your recipe. You must try adding left over green bean casserole to your recipe sometime. I was a bit hesitant about adding it but thought why not!!! It was amazing what it added to the taste!I
You get five big stars my friend! Have a nice Holiday season and stay warm up there in Canada!!!!
And thank you for this recipe! It is a keeper!
Barbara in Florida!?