How to Make Delicious Turkey Dumplings From Scratch

Turkey dumplings are the ultimate comfort food These fluffy pillows of dough soaked in flavorful turkey broth are simple to make, utterly delicious, and perfect for chilly weather meals. If you have leftover turkey from a holiday feast or just want a warming one-pot meal, learning how to make turkey dumplings is a must.

This step-by-step guide will teach you everything you need to know to make tender, foolproof turkey dumplings at home We’ll cover tips for choosing the right turkey, making the broth, preparing the dough, forming the dumplings, and simmering them to perfection. With a few easy techniques, you’ll be able to enjoy these satisfying dumplings anytime.

Ingredients for Turkey Dumplings

For the turkey broth:

• 1 whole turkey carcass or 3-4 pounds turkey pieces (legs, thighs, wings, backs, and/or neck)
• Water
• Seasonings of your choice (onion, carrot, celery, peppercorns, bay leaves, herbs, etc.)

For the dumplings

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup cold butter, cut into pieces
• 3/4 cup milk or buttermilk
• 2 tablespoons fresh parsley, chopped (optional)

For the stewed turkey:

• 2-3 cups cooked turkey meat, shredded or chopped
• 1 medium onion, diced
• 2 ribs celery, sliced
• 2 medium carrots, sliced
• Salt and pepper to taste

Step 1: Make the Turkey Broth

The key to great turkey dumplings is an intensely flavored turkey broth. For best results, use an entire turkey carcass or several pounds of turkey parts like thighs, legs, wings, backs, and neck. The bones and cartilage will release gelatin into the broth as it simmers, giving you luxuriously rich flavor.

Place the turkey pieces in a large pot and add enough water to cover by a few inches. Bring to a boil over high heat, then reduce to a bare simmer. Skim any foam that rises to the top. Add any seasoning vegetables and herbs of your choice. Simmer the broth for 2-3 hours, until the turkey meat is falling off the bones.

Remove the turkey pieces and set aside. Strain the broth through a fine mesh sieve. Pick any remaining meat off the bones and set aside. Discard bones, skin, and cartilage. You should have about 4-6 cups of concentrated turkey broth.

Step 2: Make the Dumpling Dough

While the broth simmers, prepare the simple dumpling dough.

In a medium bowl, whisk together the flour, baking powder, and salt. Work the cold butter into the flour using a pastry blender or two forks until it resembles coarse crumbs. Stir in the milk or buttermilk just until combined. The dough will be sticky.

For extra flavor, add 2 tbsp chopped fresh parsley. You can use any fresh herbs you like.

Cover the dough and refrigerate for 30 minutes. This allows the flour to fully hydrate and the dough to firm up, making it easier to handle.

Step 3. Cook the Stew Vegetables

Chop 2-3 cups of reserved turkey meat into bite-size pieces. Place in a skillet along with the onion, celery, and carrots. Add a bit of the hot turkey broth and simmer until the vegetables are tender, about 10 minutes. Season with salt and pepper.

Step 4: Form the Dumplings

Once the turkey stew and broth are ready, it’s time to form the dumplings.

Lightly flour a work surface. Turn out the chilled dough and gently knead 2-3 times. Using your hands, pinch off small pieces of dough, about 1 tbsp each. Roll each piece into a ball between your palms.

For a classic look, use a rolling pin to flatten each ball into a round dumpling shape. Make them whatever size you prefer, from petite 1-inch dumplings to giant 3-inch puffy clouds.

As you shape each dumpling, place it onto a lightly floured baking sheet so they don’t stick together.

Tip: Keep the dumpling dough lightly floured as you work to prevent sticking. Don’t over-knead or overwork the dough, which can make the dumplings tough.

Step 5: Cook the Dumplings

Once all the dumplings are formed, it’s time to cook them in the hot turkey broth.

Bring the broth back to a gentle simmer. Carefully drop the dumplings into the broth one at a time. Cover and simmer for 5 minutes. Do not lift the lid yet or the dumplings may sink!

After 5 minutes, carefully remove the lid. Gently stir the dumplings, moving them from the bottom to the top of the pot. Replace the lid and simmer 5 minutes more.

Add the cooked turkey stew to the pot along with any additional seasonings you like. Let simmer just until the dumplings are cooked through, about 5 more minutes. They are done when the dumplings are puffed, tender, and toothsome.

Tip: Be gentle when dropping, stirring, and lifting the cooked dumplings as they are delicate. Use a slotted spoon to transfer them to bowls rather than pouring the broth over them.

That’s it! Your from-scratch turkey dumplings are ready to enjoy. Top them with freshly cracked black pepper or chopped parsley. Hearty, satisfying turkey dumplings made totally from scratch.

Turkey Dumpling Variations

Once you’ve mastered the technique, try these easy variations:

• Chicken Dumplings: Use shredded chicken and chicken broth instead of turkey

• Vegetable Dumplings: Substitute chicken or vegetable broth and sautéed mushrooms, squash, greens, or other veggies instead of turkey

• Herb Dumplings: Stir fresh herbs like dill, sage, thyme into the dough or broth

• Bacon Dumplings: Cook crumbled bacon with the vegetables for a smoky flavor

• Cheese Dumplings: Sprinkle shredded cheddar, Monterey Jack, or Swiss over the uncooked dumplings before simmering

• Pot Pie Dumplings: Mix cooked carrots, peas, celery, onion right into the thick stew

• Stuffing Dumplings: Add chopped apples, celery, sage, and poultry seasoning to the dough

• Sweet Dumplings: Drop teaspoon-sized dough balls into simmering fruit compote instead of broth

Tips for Making Perfect Turkey Dumplings

Follow these tips for light, fluffy dumplings every time:

• Use an intensely flavored turkey or chicken broth as the base. Simmer the bones for 2+ hours.

• Keep the dumpling dough cold before cooking so it holds its shape better.

• Handle the dough gently when shaping to prevent toughness.

• Drop the dumplings carefully into simmering, not boiling, broth.

• Keep the lid on tightly so they can steam and puff up as they cook.

• Stir gently when turning the dumplings during cooking.

• Don’t overcook or the dumplings can get gummy. Cook just until tender.

• Serve dumplings immediately, drizzled with extra broth. They don’t hold well.

Frequently Asked Questions

What can I use instead of buttermilk?

Plain yogurt or milk soured with a teaspoon of lemon juice or white vinegar can be substituted in place of buttermilk. For the best rise, avoid using just milk or water.

Do the dumplings cook right in the broth?

Yes, dropping the dumplings right into the hot broth is what gives them their irresistible flavor. Let them simmer gently until puffed and cooked through.

What if my dumplings turn out dense, not fluffy?

Overworking the dough can make the dumplings tough. Handle the dough gently and mix just until combined. Be sure to drop them into simmering, not rapidly boiling, broth. Cook uncovered first, then covered.

Can I make the dumplings ahead of time?

You can form the dumplings then place them on a baking sheet lined with parchment, cover with plastic wrap, and refrigerate for up to 24 hours before cooking.

How do I thicken the broth if needed?

If your broth seems thin after cooking the dumplings, stir together a bit of cornstarch and cold water in a small bowl. Stir into the simmering broth and cook until thickened.

Enjoy Your Homemade Turkey Dumplings!

With this easy technique, you can now make tender turkey dumplings completely from scratch. Adjust the seasonings to your taste and get creative with mix-ins. Once you master the basics, you can churn out these comforting dumplings for any meal, using up leftovers or ingredients you have on hand. Enjoy your homemade turkey dumplings!