This recipe for Quick Turkey and Dumplings is easy to put together, fast to cook, and will please the whole family. Use up some leftover turkey and enjoy!
Turkey & Dumplings
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There’s just something about dumplings, isn’t there? I could eat them all day long… But they can be sort of a pain to make. This shortcut will have you saving some leftover turkey, just so you can make Turkey & Dumplings later!
This recipe is adapted from one I found in Autumn in a Jiffy from Gooseberry Patch. This was one of the very first Gooseberry Patch cookbooks I owned! If you love fall cooking, you’ll love all the recipes in this cookbook.
I used leftover turkey breast for this, but you could use dark meat, or a combination. Whatever you have leftover after everyone gets their turn at the turkey! If you don’t have any turkey, you can always substitute in chicken.
When you start with a brined turkey, the turkey already has so much flavor, you really don’t need to add too much more to the recipe. I used some of my homemade turkey broth, but you can also use homemade chicken broth or store bought chicken broth (choose the low-sodium kind, or it might come out just a little too salty).
It’s such an easy and fast recipe to put together. Just toss everything into a big saucepan, let it boil, add the dumplings, let it cook a little longer, and you’re done! I do love a one-dish recipe…
The secret ingredient and easy shortcut? Use a tube of refrigerated biscuits to make the dumplings! Just cut them into pieces with your kitchen shears and toss them in! Be sure to read the recipe below for one more tip, or all your biscuits/dumplings will stick together in one big lump. Nobody wants that.
More Recipes for Leftover Turkey
Are you looking for even more things to do with your leftover turkey? Check out this list of 17 Recipes for Turkey Leftovers!
Enjoy!
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Printable Recipe Card for Quick Turkey & Dumplings
Turkey and Dumplings
Ingredients
- 1 pound turkey roughly chopped
- 2 cups chicken broth or turkey broth choose low sodium if possible for a less salty dish
- 2 cans cream of chicken soup
- 2 Tablespoons butter
- 1 teaspoon parsley
- 12 ounce can refrigerated buttermilk biscuits not jumbo-size biscuits
Instructions
- In a large saucepan, combine, turkey, broth, soup, butter, and parsley.
- Cover and bring to a boil, stirring often.
- Using kitchen shears, cut each biscuit into 3 pieces. Add biscuit pieces, 3-4 at a time, to boiling liquid. Gently stir before adding more biscuits.
- Reduce heat to medium-low. Cover, and simmer for 20-25 minutes, until biscuits are cooked.
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