Leftover Turkey Dumplings – Don’t throw away those turkey bones from that Thanksgiving turkey, pick off whatever meat you can and save the bones to make this delicious Leftover Turkey Dumplings!
First things first, Happy Thanksgiving! I hope everyone had a great Thanksgiving and stuffed your tummies full of good food!
Is anyone else’s favorite AND least favorite part of the holidays is when your fridge is full of leftovers?
Like I love that we have the leftovers because that’s going to save us money and it’s yummy food, but our fridge is only so big!
And one of the biggest things that has to be stuffed into the fridge is the turkey carcass.
And in my house, we don’t throw away bones.
We turn them into stock, whether its chicken, turkey, extra.
And Leftover Turkey Dumplings is where it’s at. And of course you don’t have to do exactly as this recipe says, you can find your own groove and do things your way.
So let’s get into it!
Leftover Turkey Dumplings
You’ll need :
- about 4 cups of homemade turkey stock
- any leftover turkey
- a 10 oz can of cream of chicken soup, and that same can amount of water
- 1 tablespoon of onion powder
- 1 tablespoon of garlic powder
- 1 teaspoon of garlic salt
- 2 teaspoons of dried basil
- 2-3 teaspoons of black pepper
- 2 teaspoons of salt
- 3 tablespoons of chicken bouillon
- cayenne pepper to taste (optional)
- at least one package of dumplings (I used storebought, but they can be homemade if preferred)
How to make the turkey stock:
Stock is one of my favorite things to make in the kitchen because all you have to do is throw the bones or whatever your making stock out of into a pot, add water, and let simmer for however long you let it simmer for.
And the great thing is, as long as it’s simmering, you can leave it on the stove for however long you want.
And you can pretty much as any kitchen scraps into your stock. Okay, not any, but bones, vegetable scraps, leftover herbs and spices. It’s a great way to keep the kitchen waste to a minimum.
So grab those bones, get whatever good looking meat off of them and save them for the dumplings, then toss them in a pot. And if you have any vegetable scraps form carrots, celery, or onions, throw them in too.
I even took the extra mile and threw in some whole garlic cloves that needed to be used up, the fresh herbs leftover from Thanksgiving, and some black peppercorns.
And of course, you don’t have to be as extra as me. The only important ingredient for the stock is the bones.
Once everything is in the stock pot, add enough water to cover everything in the pot. Bring to a slight boil, then reduce the heat to low and let cook for at least 4 hours.
Strain out the stock into a separate bowl using a strainer (and a cheese cloth if preferred but not necessary). Throw away the bones and pour your stock into a pretty bottle and now you’ve got homemade turkey stock!
How to make Leftover Turkey Dumplings
Pour the homemade turkey stock into a large pot and turn the stove onto medium to low heat. Stir in the cream of chicken soup and use then fill up the can with water and stir it into the pot.
Stir in the chicken bouillon, onion powder, garlic powder, garlic salt, dried basil, black pepper, salt, and cayenne pepper (optional), and let simmer for 10 minutes.
Add in the turkey and dumplings and let cook for another 10 minutes.
After all that, the Leftover Turkey Dumplings are ready to serve!
Leftover Turkey Dumplings
Ingredients
- about 4 cups of homemade turkey stock
- any leftover turkey
- a 10 oz can of cream of chicken soup, and a can of water using the same can
- 1 tablespoon of onion powder
- 1 tablespoon of garlic powder
- 1 teaspoon of garlic salt
- 2 teaspoons of dried basil
- 2-3 teaspoons of black pepper
- 2 teaspoons of salt
- 3 tablespoons of chicken bouillon
- cayenne pepper to taste (optional)
- at least one package of dumplings (I used storebought, but they can be homemade if preferred)
Instructions
1. Serparate any leftover turkey from the carcass and put away for later. Put the carcass in the pot and cover with about 4 cups of water or enough the cover the whole carcass. Let simmer for at least 4 hours then use a strainer to strain into a separate bowl.
2. Pour the stock into a large pot, stir in the cream of chicken soup and use the same can to add that amount of water, add the all the seasonings and let cook for 15 minutes on medium to low heat. Add in the turkey and dumplings and let cook for another 10 minutes. Ready to serve.
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