Hopefully you’ve checked out our latest Spatchcock Smoked Turkey video by now. And MAYBE you have a little left over? We’ve got a plan for that! This turkey and dumplings recipe is the perfect thing to mix up your leftover turkey meals. Take a break from the moist-maker sandwich. Dive into the dumpling!
We start this process like most soups, with mirepoix (onions, carrots and celery).
A little heavy cream and a good amount of hearty vegetable stock. Splurge for the good stuff. That weak vegetable broth will yield weak soup in the end.
Keeping it simple with Bisquick biscuit dough for our dumplings. Go all out and make it from scratch, or simplify it further by cutting up canned biscuits and tossing those in.
Turkey and Dumplings
- 1/4 cup butter 3 cups yellow onion, diced
- 1 1/2 cups carrots, diced
- 1 1/2 cups celery, diced
- John Henry’s Texas Chicken Tickler
- 1/4 cup flour
- 1 tbsp garlic
- 1 tbsp thyme
- 2 qt vegetable stock
- 1 cup heavy cream
- 1 lb cooked turkey, shredded/diced
- 2 cups bisquick
- 2/3 cup milk
Preheat a Lodge 7 Quart Dutch Oven over medium heat. Melt the butter in the dutch oven. Add the onion, carrots, celery and season with 1-2 tbsp John Henry’s Texas Chicken Tickler. Cook until onions are translucent and carrots and celery are softened, about 10 minutes.
Add the flour and garlic. Cook for one minute, stirring constantly. Add the thyme, sage, vegetable stock and cream. Bring to a simmer. Mix the bisquick and milk together to for a biscuit dough.
Add the shredded turkey and frozen corn. Spoon in small bits of the biscuit dough. Allow to return to a simmer. Continue cooking another 10-15 minutes to cook the dough and heat the turkey.