LEFTOVER THANKSGIVING TURKEY AND DUMPLINGS

Leftover Thanksgiving Turkey and Dumplings image

A delicious turkey and vegetable stew baked with flaky dumplings. Dumpling recipe from 'Basic Biscuit' recipe submitted by lenihan5. Thanks! This dish thickens up overnight for even better leftovers!

Provided by Dawn Stephan

Categories Main Dish Recipes Casserole Recipes

Time 1h1m

Yield 8

Number Of Ingredients 19

Ingredients

¼ cup butter
1 tablespoon minced garlic
¼ cup all-purpose flour
2 (14 ounce) cans chicken broth
2 tablespoons poultry seasoning
1 tablespoon salt
1 tablespoon ground black pepper
2 (10.5 ounce) cans cream of chicken soup
2 cups chopped cooked turkey
2 cups chopped cooked carrots
1 cup turkey gravy
1 cup frozen peas
2 stalks celery, chopped
cooking spray
2 cups all-purpose flour, or more as needed
¾ cup milk
½ cup shortening
1 tablespoon baking powder
½ teaspoon salt

Steps:

Melt butter in a pot over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Whisk in 1/4 cup flour gradually. Pour in chicken broth slowly; add poultry seasoning, 1 tablespoon salt, and pepper. Whisk in cream of chicken of soup; bring to a boil.
Stir turkey, carrots, turkey gravy, peas, and celery. Reduce heat to low; cook until heated through, about 5 minutes.
Preheat oven to 375 degrees F (190 degrees C). Spray a large casserole dish with cooking spray.
Pour turkey mixture into the prepared dish.
Place 2 cups flour, milk, shortening, baking powder, and 1/2 teaspoon salt in a blender. Blend until mixture forms a ball, adding pinches of flour if too doughy. Roll dough into small balls by hand; place balls 1/2-inch apart on top of the turkey mixture.
Bake until top is lightly browned, about 20 minutes. Let cool until dumplings are set, 5 to 10 minutes.

Nutrition Facts : Calories 497.8 calories, Carbohydrate 43.5 g, Cholesterol 52.1 mg, Fat 27.1 g, Fiber 3.4 g, Protein 19.1 g, SaturatedFat 9 g, Sodium 2434.7 mg, Sugar 4.6 g