Turkey and Stuffing Dumplings

Gluten-Free

Turn your leftover turkey and stuffing into savory, comforting dumplings.

By Maddie Augustin | Experience Life

Makes4 to 6 servings
Prep Time25 minutes
Cook Time30 minutes plus 2 hours for the bone broth

Ingredients
Directions

Ingredients

Optional Pressure Cooker Bone Broth

1 turkey carcass
3 carrots, cut into 2-inch pieces
3 celery stalks, cut into 2-inch pieces
1 onion, quartered
1 tbs. apple-cider vinegar
1 tbs. sea salt
Fresh herbs such as sage, thyme, or rosemary (optional)

Stew

3 tbs. butter
1 yellow onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
½ tbs. minced fresh rosemary
½ tbs. minced fresh sage
½ tbs. fresh thyme leaves
2 tbs. cornstarch
4 cups Pressure Cooker Bone Broth (or store-bought chicken or turkey stock)
3 cups shredded leftover turkey
Sea salt, to taste
Freshly ground black pepper, to taste
1 cup frozen peas
¼ cup finely chopped fresh parsley, plus more for garnish

Stuffing Dumplings

2 cups leftover stuffing
1 egg, lightly beaten
½ cup oat flour (plus more as needed)
¼ cup plain, full-fat Greek yogurt (plus more as needed)
1 tsp. baking soda

Directions

Make the bone broth (if using):

STEP 1

In a pressure cooker, add the turkey carcass, carrots, celery, onion, vinegar, salt, and optional herbs.

STEP 2

Add enough water to completely submerge the bones, then seal and cook on high pressure for two hours. Allow the cooker to depressurize naturally, then strain the broth with a fine-mesh strainer.

STEP 3

Set aside four cups for the stew and dumplings; refrigerate or freeze the rest.

For the stew:

STEP 1

Preheat a Dutch oven or other heavy-bottomed pot over medium heat, then add the butter and heat until it’s melted.

STEP 2

Add the onions, carrots, celery, rosemary, sage, and thyme, cooking until tender, about six to eight minutes. Sprinkle in the cornstarch and stir until the vegetables are evenly coated.

STEP 3

Slowly pour in the broth, stirring continuously and scraping anything off the bottom of the pan. Add the shredded turkey. Bring the mixture to a low simmer, then taste and add salt or pepper as needed.

STEP 4

Allow to simmer uncovered while preparing the dumplings.

Prepare the dumplings:

STEP 1

Add the leftover stuffing to a large mixing bowl and break it up into small chunks with a spoon.

STEP 2

Add the egg, oat flour, Greek yogurt, and baking soda, and mix well.

STEP 3

Add extra yogurt or oat flour, 1 tablespoon at a time, until the mixture holds together when compressed.

Bring it all together:

STEP 1

Add the peas and parsley to the stew and stir to combine, then use a cookie scoop or large spoon to gently drop golf-ball-size dumplings into the stew.

STEP 2

Stir to distribute the dumplings.

STEP 3

Cover and cook for 12 to 15 minutes, or until the dumplings are cooked through.

STEP 4

Serve hot, garnished with additional fresh parsley if desired.

Nutritional information

Photographer: Terry Brennan; Food Stylist: Betsy Nelson

By Maddie Augustin

Maddie Augustin is a Minneapolis-based recipe developer.