Leftover Turkey Stew with Mashed Potato Dumplings
Creamy, cozy turkey stew with big, fluffy dumplings made with mashed potato. The perfect Thanksgiving leftovers meal.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
- 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
- 1/4 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
- 1/2 cup all-purpose flour or more, as needed
- 3/4 tsp kosher salt
- 1 1/3 cup mashed potato cool or room temperature
- 1 large egg lightly beaten
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.