In this house, we hate food waste. Also, in this house, we like to be creative with our Thanksgiving leftovers. This recipe for Leftover Thanksgiving Turkey & Stuffing Dumplings finds a use for your turkey carcass, your turkey meat, and your stuffing. This recipe was originally published in Experience Life, and you can find this recipe along with 3 more ideas for your Thanksgiving leftovers here!
Turkey & Stuffing Dumplings
Ingredients
Pressure Cooker Bone Broth
Bones from turkey carcass
3 carrots, cut into 2-inch chunks
3 celery stalks, cut into 2-inch chunks
1 onion, quartered
1 tablespoon apple cider vinegar
1 tbsp kosher salt
Optional: sage, thyme, rosemary
Stew
1 yellow onion
2 medium carrots
2 stalks celery
3 cups shredded leftover turkey
4 cups bone broth
1 cup frozen peas
¼ cup fresh parsley, finely chopped
1/2 tbsp each rosemary, sage, and thyme
3 tbsp butter
2 tbsp corn starch
Stuffing Dumplings
2 cups leftover stuffing, crumbled
½ cup oat flour
¼ cup plain Greek yogurt
1 large egg
1 tsp baking soda
Directions
- Optional: make homemade bone broth. In a pressure cooker, add the turkey carcass, carrots, celery, onion, apple cider vinegar, salt, and herbs. Add enough water to completely submerge the bones. Seal and cook on high pressure for 2 hours. Allow the cooker to depressurize on its own before straining the broth with a fine mesh strainer. Set aside 4 cups for the turkey and dumplings, and freeze or refrigerate the leftovers. Alternatively, use store bought chicken or turkey stock.
- Prepare ingredients. Dice the onion, carrots, and celery, and roughly chop or shred the leftover turkey. Finely chop the herbs.
- Preheat an 8-quart Dutch oven with butter over medium heat. Add the onions, carrots, celery, rosemary, sage, and thyme, and cook until tender, 6-7 minutes. Once tender, sprinkle the corn starch over the vegetables, and stir until evenly coated.
- Slowly pour in the broth, stirring continuously and scraping anything off the bottom of the pan. Add the leftover turkey, peas, and parsley. Bring the mixture to a low simmer. Allow to simmer, uncovered while preparing the dumplings.
- Prepare the stuffing dumplings. Add the leftover stuffing to a large mixing bowl and break up into small chunks with a wooden spoon. Add the oat flour, Greek yogurt, egg, and baking soda, and mix well.
- Note: the batter should hold its shape when moulded. Add extra yogurt or oat flour 1 tablespoon at a time to adjust based on the moisture levels of your stuffing.
- Using a cookie scoop or large spoon, distribute evenly-sized lumps throughout the stew, cover, and cook for 12-15 minutes, or until cooked through, but not falling apart.
- Garnish with additional fresh parsley if desired, and serve immediately.
Leftover Thanksgiving Turkey & Stuffing Dumplings
Yield:
4-6 servings
Ingredients
Pressure Cooker Bone Broth
- Bones from turkey carcass
- 3 carrots, cut into 2-inch chunks
- 3 celery stalks, cut into 2-inch chunks
- 1 onion, quartered
- 1 tablespoon apple cider vinegar
- 1 tbsp kosher salt
- Optional: sage, thyme, rosemary
Stew
- 1 yellow onion
- 2 medium carrots
- 2 stalks celery
- 3 cups shredded leftover turkey
- 4 cups bone broth
- 1 cup frozen peas
- ¼ cup fresh parsley, finely chopped
- 1/2 tbsp each rosemary, sage, and thyme
- 3 tbsp butter
- 2 tbsp corn starch
Stuffing Dumplings
- 2 cups leftover stuffing, crumbled
- ½ cup oat flour
- ¼ cup plain Greek yogurt
- 1 large egg
- 1 tsp baking soda
Instructions
- Optional: make homemade bone broth. In a pressure cooker, add the turkey carcass, carrots, celery, onion, apple cider vinegar, salt, and herbs. Add enough water to completely submerge the bones. Seal and cook on high pressure for 2 hours. Allow the cooker to depressurize on its own before straining the broth with a fine mesh strainer. Set aside 4 cups for the turkey and dumplings, and freeze or refrigerate the leftovers. Alternatively, use store bought chicken or turkey stock.
- Prepare ingredients. Dice the onion, carrots, and celery, and roughly chop or shred the leftover turkey. Finely chop the herbs.
- Preheat an 8-quart Dutch oven with butter over medium heat. Add the onions, carrots, celery, rosemary, sage, and thyme, and cook until tender, 6-7 minutes. Once tender, sprinkle the corn starch over the vegetables, and stir until evenly coated.
- Slowly pour in the broth, stirring continuously and scraping anything off the bottom of the pan. Add the leftover turkey, peas, and parsley. Bring the mixture to a low simmer. Allow to simmer, uncovered while preparing the dumplings.
- Prepare the stuffing dumplings. Add the leftover stuffing to a large mixing bowl and break up into small chunks with a wooden spoon. Add the oat flour, Greek yogurt, egg, and baking soda, and mix well.
- Note: the batter should hold its shape when moulded. Add extra yogurt or oat flour 1 tablespoon at a time to adjust based on the moisture levels of your stuffing.
- Using a cookie scoop or large spoon, distribute evenly-sized lumps throughout the stew, cover, and cook for 12-15 minutes, or until cooked through, but not falling apart.
- Garnish with additional fresh parsley if desired, and serve immediately.
