Leftover Thanksgiving Turkey and Dumplings recipe
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Ingredients
- ¼ cup butter 1 tablespoon minced garlic ¼ cup all-purpose flour 2 (14 ounce) cans chicken broth 2 tablespoons poultry seasoning 1 tablespoon salt 1 tablespoon ground black pepper 2 (10.5 ounce) cans cream of chicken soup 2 cups chopped cooked turkey 2 cups chopped cooked carrots 1 cup turkey gravy 1 cup frozen peas 2 stalks celery, chopped cooking spray 2 cups all-purpose flour, or more as needed ¾ cup milk ½ cup shortening 1 tablespoon baking powder ½ teaspoon salt
Nutrition Info
- 497.8 caloriescarbohydrate: 43.5 gcholesterol: 52.1 mgfat: 27.1 gfiber: 3.4 gprotein: 19.1 gsaturatedFat: 9 gservingSize: -sodium: 2434.7 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Leftover Thanksgiving Turkey and Dumplings
Directions
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Melt butter in a pot over medium heat. Add garlic, cook and stir until fragrant, about 1 minute. Whisk in 1/4 cup flour gradually. Pour in chicken broth slowly, add poultry seasoning, 1 tablespoon salt, and pepper. Whisk in cream of chicken of soup, bring to a boil.
Stir turkey, carrots, turkey gravy, peas, and celery. Reduce heat to low, cook until heated through, about 5 minutes.
Preheat oven to 375 degrees F (190 degrees C). Spray a large casserole dish with cooking spray.
Pour turkey mixture into the prepared dish.
Place 2 cups flour, milk, shortening, baking powder, and 1/2 teaspoon salt in a blender. Blend until mixture forms a ball, adding pinches of flour if too doughy. Roll dough into small balls by hand, place balls 1/2-inch apart on top of the turkey mixture.
Bake until top is lightly browned, about 20 minutes. Let cool until dumplings are set, 5 to 10 minutes.