Best 7 Turkey And Dumplings Casserole Recipes

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Craving a hearty and comforting dish that's perfect for a family dinner? Look no further than turkey and dumplings casserole, a classic American comfort food that combines tender turkey, fluffy dumplings, and a flavorful gravy. This versatile dish can be made with leftover turkey, making it a great way to use up leftovers and create a new meal. Our collection of turkey and dumplings casserole recipes offers a variety of options to suit different tastes and preferences. From classic recipes that stay true to the traditional flavors to creative variations that incorporate unique ingredients and cooking techniques, there's a recipe here for every turkey lover. Whether you prefer a creamy, cheesy casserole, a savory broth-based casserole, or a casserole with a crispy, golden-brown crust, you'll find it in this collection. So gather your ingredients, preheat your oven, and get ready to indulge in the ultimate comfort food experience.

Here are our top 7 tried and tested recipes!

TURKEY AND DUMPLINGS



Turkey and Dumplings image

Turkey and dumplings is a warm and hearty dish that is prime for using those Thanksgiving leftovers.

Provided by Leah Maroney

Categories     Side Dish     Entree     Dinner     Lunch     Soup

Time 40m

Yield 8

Number Of Ingredients 10

2 cups all-purpose unbleached flour (plus additional for dusting)
1/2 teaspoon baking powder
1 pinch salt
2 tablespoons salted butter (cold and cubed)
1 cup buttermilk (or 1 cup whole milk with a teaspoon of white vinegar)
2 quarts chicken or turkey broth
3 cups cooked turkey (white and/or dark meat)
Salt (to taste)
Freshly ground black pepper (to taste)
Garnish: Chopped parsley

Steps:

  • Gather the ingredients.
  • In a large bowl, whisk together the flour, baking powder, and salt.
  • Add the butter to the flour mixture and combine using 2 forks or a pastry blender until the butter is the size of small peas. You can also use a food processor to combine the ingredients as well.
  • Pour the buttermilk over the flour and butter mixture and stir with a spatula to combine until it becomes a soft dough. Be careful not to overwork the dough. The less it is mixed up, the more tender the dumplings will be.
  • After you have created the dough for the dumplings, heat the broth in a large Dutch oven or pot until boiling.
  • While the broth is heating, dust a clean kitchen surface with a generous amount of flour and roll out the dough into a 1/4-inch-thick sheet.
  • Slice the dough into small squares using a pizza cutter to create the dumplings.
  • Add the dumplings a few at a time into the boiling broth, making sure not to dust off too much of the extra flour as it will thicken the broth.
  • Continue adding dumplings until there are no more left. Cook for 8 to 10 minutes or until the dumplings are tender and fluffy and the broth has thickened.
  • Add the cooked turkey to the broth and heat until it is warmed through.
  • Add salt and pepper to taste.
  • Serve with the parsley if using and enjoy.

Nutrition Facts : Calories 248 kcal, Carbohydrate 27 g, Cholesterol 65 mg, Fiber 1 g, Protein 21 g, SaturatedFat 3 g, Sodium 1177 mg, Sugar 3 g, Fat 6 g, ServingSize Serves 8, UnsaturatedFat 0 g

TURKEY DUMPLING STEW



Turkey Dumpling Stew image

My mom made this stew when I was young, and it was always a hit. Since it's not time-consuming to make I can fix it on a weekend for our children, who love the tender dumplings. -Becky Mohr, Appleton, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 15

4 bacon strips, finely chopped
1-1/2 pounds turkey breast tenderloins, cut into 1-inch pieces
4 medium carrots, sliced
2 small onions, quartered
2 celery ribs, sliced
1 bay leaf
1/4 teaspoon dried rosemary, crushed
2 cups water, divided
1 can (14-1/2 ounces) reduced-sodium chicken broth
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 to 1/4 teaspoon pepper
1 cup reduced-fat biscuit/baking mix
1/3 cup plus 1 tablespoon fat-free milk
Optional: Coarsely ground pepper and chopped fresh parsley

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Reserve 2 teaspoons drippings., In drippings, saute turkey over medium-high heat until lightly browned. Add vegetables, herbs, 1-3/4 cups water and broth; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 20-30 minutes., Mix flour and remaining water until smooth; stir into turkey mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Discard bay leaf. Stir in salt, pepper and bacon., In a small bowl, mix biscuit mix and milk to form a soft dough; drop in 6 mounds on top of simmering stew. Cover; simmer 15 minutes or until a toothpick inserted in dumplings comes out clean. If desired, sprinkle with pepper and parsley before serving.

Nutrition Facts : Calories 284 calories, Fat 6g fat (1g saturated fat), Cholesterol 52mg cholesterol, Sodium 822mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges

MOMMA'S TURKEY STEW WITH DUMPLINGS



Momma's Turkey Stew with Dumplings image

I love my slow cooker, especially during the holidays. My mother used to make this turkey stew every year with our Thanksgiving leftovers. The recipe is simple and really celebrates the natural flavors of good, simple ingredients. To this day, it is one of my favorite meals. -Stephanie Rabbitt-Schapp, Cincinnati, Ohio

Provided by Taste of Home

Categories     Dinner

Time 6h50m

Yield 6 servings.

Number Of Ingredients 17

3 cups shredded cooked turkey
1 large sweet onion, chopped
1 large potato, peeled and cubed
2 large carrots, chopped
2 celery ribs, chopped
2 bay leaves
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 carton (32 ounces) chicken broth
1/3 cup cold water
3 tablespoons cornstarch
1/2 cup frozen corn, thawed
1/2 cup frozen peas, thawed
1 cup biscuit/baking mix
1/3 cup 2% milk

Steps:

  • In a 6-qt. slow cooker, combine the first 10 ingredients; stir in broth. Cover and cook on low for 6-7 hours., Remove bay leaves. In a small bowl, mix water and cornstarch until smooth; stir into turkey mixture. Add corn and peas. Cover and cook on high until mixture reaches a simmer., Meanwhile, in a small bowl, mix baking mix and milk just until moistened. Drop by rounded tablespoonfuls on top of simmering liquid. Reduce heat to low; cover and cook for 20-25 minutes or until a toothpick inserted in a dumpling comes out clean.

Nutrition Facts : Calories 287 calories, Fat 6g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 1410mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 25g protein.

TURKEY DUMPLINGS



Turkey Dumplings image

These moist dumplings packed with turkey flavor are easy and fun to make.

Provided by Joan

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h10m

Yield 10

Number Of Ingredients 5

1 pound cooked, chopped turkey meat
3 cups water
salt and pepper to taste
3 tablespoons all-purpose flour
1 (12 ounce) package refrigerated biscuit dough

Steps:

  • Place the turkey, water, salt and pepper in a medium saucepan and bring to a boil. Reduce heat and simmer 30 to 40 minutes, or until a broth has formed.
  • Spread flour on a medium cutting board or other flat surface. Roll out biscuit dough and cut it into 1x2 inch pieces. Drop the pieces into the broth and cook over low heat approximately 15 minutes.

Nutrition Facts : Calories 193.9 calories, Carbohydrate 16.3 g, Cholesterol 34.8 mg, Fat 6.9 g, Fiber 0.3 g, Protein 15.8 g, SaturatedFat 1.9 g, Sodium 367.5 mg, Sugar 2.5 g

TURKEY AND DUMPLINGS



Turkey and Dumplings image

This is a quick and easy way to us up Thanksgiving turkey.

Provided by Pat Duran

Categories     Vegetables

Time 35m

Number Of Ingredients 12

2 to 3 c cooked cut-up turkey
1 c chopped onions
1 c diced cooked carrots
2 c green bean casserole
1 1/2 c turkey gravy -diluted to make this amount
1/2 c chicken broth
1 c leftover dressing, any kind
1 tsp barbecue spice
1/4 tsp thyme- this is a must
2 c bisquick
1/4 tsp dill weed
2/3 c milk

Steps:

  • 1. Combine turkey, onions, carrots, green beans, diluted gravy,dressing, barbecue spice and thyme, Heat to boiling, stirring occasionally.
  • 2. Combine bisquick dill weed and milk to a soft dough. Drop dough by spoonfuls onto boiling turkey mixture.
  • 3. Cook uncovered over low heat 10 minutes; cover and cook 10 minutes more. Serve in soup bowls.

TURKEY AND DUMPLINGS



Turkey and Dumplings image

It's the day after Thanksgiving and you're staring at a mountain of leftovers. What do you do with them all? Easy! Make Turkey and Dumplings! This recipe is so easy to make and SO good. It's comfort food at its finest. These are so good, you might end up baking another turkey just to have more leftovers. Well, maybe that's stretching it. They are good though. Enjoy -- and happy eating!

Provided by Cooking Ventures

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 tablespoons butter
1 bunch scallion, finely chopped (white and light green parts)
1/2 cup frozen mixed peas and carrots
2 garlic cloves, minced
1 1/2 cups leftover turkey, cut into bite-size pieces
4 cups turkey broth or 4 cups leftover turkey gravy
chicken broth, as needed
salt and pepper
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon table salt
1 cup milk
1/4 cup melted butter

Steps:

  • Measure out 4 cups of turkey broth or leftover turkey gravy. If using gravy instead of stock, it needs to be quite thin. If the gravy was on the thick side even when it was hot last night at dinner, thin it down with a little chicken stock. If you do not have enough turkey broth or leftover turkey gravy, measure what you have and add some chicken broth until you have approximately 4 total cups of liquid. When I made it last time, I had to add nearly 1 cup of chicken broth because I only had 3 cups of leftover turkey gravy. It tasted just fine.
  • In a 10" skillet with straight sides, melt the butter over medium heat. Add the scallions, peas, and carrots and cook for 2 minutes. Add the garlic and cook 1 minute longer. Add the turkey then the turkey broth/gravy/chicken broth and stir to combine. Bring to a simmer and taste for seasoning. Add salt and pepper to taste. Don't under season the broth. Once the dumplings are added, the flavors will be muted so season the broth a little more robustly than you normally would.
  • While you are waiting for the broth to come to a simmer, make the dumplings by whisking together the flour, baking powder, and salt. When the broth mixture comes to a simmer and you have adjusted the seasonings, add the milk and melted butter to the flour mixture and use a spoon to stir everything together until it is just combined. Don't over mix or you'll toughen the dumplings.
  • I use two soup spoons to add the dumpling dough to the broth. I scoop up some of the dough with one spoon and push it off into the broth with the other. Continue adding dough as quickly as you can - leaving a little room between dumplings, if possible. It'll be a tight squeeze to get all of the dough into the broth but it'll fit. IMMEDIATELY cover the dumplings with a tight fitting lid and cook for 20 minutes. Whatever you do, DON'T PEEK while they're cooking. The dumplings should lightly simmer while cooking. I normally reduce the heat to someplace between medium low and medium after the first 5 minutes of cooking so the liquid does not simmer too aggressively.
  • After 20 minutes, take the skillet off the heat and serve piping hot. This is an EXCELLENT way to use up Thanksgiving leftovers. Delicious and easy!
  • TIP: This recipe has a high ratio of dumplings to broth - which means that it is not particularly soupy when fully cooked. If you like a lot of soup with your dumplings, use the same amount of gravy base but halve the dumpling recipe.

TURKEY DUMPLING STEW



Turkey Dumpling Stew image

Provided by Food Network Kitchen

Time 4h50m

Yield 6-8 servings

Number Of Ingredients 23

1 leftover roasted turkey carcass, plus 3 to 4 cups shredded turkey meat
1 onion, quartered
2 stalks celery, quartered crosswise (save the leaves for the Dumplings)
1 pound carrots (3 quartered crosswise; the rest thinly sliced)
1 bay leaf
3 sprigs parsley
3 sprigs thyme
Dumpling Dough, recipe follows
4 tablespoons unsalted butter
4 shallots, minced
1/4 cup all-purpose flour
Kosher salt and freshly ground pepper
1 pound parsnips, peeled and thinly sliced Juice of 1/2 lemon
1 pound green beans, trimmed and cut into 1-inch pieces
Chopped fresh chives, for topping
3 cups all-purpose flour, plus more for dusting
3/4 cup minced mixed fresh herbs and celery leaves
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Freshly ground pepper
6 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups cold buttermilk

Steps:

  • Make the stock: Pull the turkey carcass apart into smaller pieces; set the meat aside. Put the bones in a large, deep pot and add cold water to cover, 4 to 5 quarts. Add the onion, celery, the 3 quartered carrots and the bay leaf. Tie the parsley and thyme together with twine and add to the pot, then cover and bring to a simmer over medium heat. Uncover, reduce the heat to medium low and cook 3 to 4 hours. Remove the bones and vegetables with a skimmer and discard, then strain the stock though a fine-mesh strainer. Return the stock to the pot and simmer over medium-high heat until reduced by half, 30 to 40 minutes (you'll have about 8 cups stock).
  • About 45 minutes before serving, prepare the Dumplings. Keep covered with plastic wrap while you make the stew.
  • Make the stew: Melt the butter in a large, wide pot over medium heat. Add the shallots and cook until soft, about 3 minutes. Add the flour and cook, stirring, 30 seconds. Gradually add the stock, stirring, and bring to a simmer. Season with salt and pepper. Add the sliced carrots and parsnips, cover and cook 5 minutes.
  • Stir in the turkey meat, lemon juice and green beans. Add the Dumplings in a single layer (leave as squares or pat into rounds). Cover and simmer until the Dumplings are cooked through, about 20 minutes. Ladle into bowls; top with chives.
  • Whisk the flour, herb mixture, baking powder, baking soda, salt and 1/4 teaspoon pepper. Cut in the butter with a pastry blender until sandy. Stir in the buttermilk.
  • Turn out onto a floured piece of parchment paper. Pat into a 3/4-inch-thick rectangle.
  • Cut the dough into rough 2-inch squares with a large knife. Cover with plastic wrap.

Tips:

  • If you don't have any leftover turkey, you can use rotisserie chicken or even canned chicken.
  • To make the dumplings, you can use Bisquick or your favorite dumpling recipe.
  • If you don't have any cream of celery soup, you can use cream of mushroom soup or cream of chicken soup.
  • If you don't have any egg noodles, you can use any other type of pasta, such as macaroni or penne.
  • Serve the turkey and dumplings casserole with a side of cranberry sauce, mashed potatoes, or stuffing.

Conclusion:

Turkey and dumplings casserole is a hearty and comforting dish that is perfect for a cold winter day. It is also a great way to use up leftover turkey from Thanksgiving or Christmas. This casserole is easy to make and can be on the table in less than an hour. So next time you have some leftover turkey, give this recipe a try. You won't be disappointed!

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