Turkey and Dumplings
A simple and delicious way to use up that leftover Thanksgiving turkey!
Print Recipe
Equipment
- Large pot
- Mixing bowl
- Mixing spoon
- Rolling Pin
- Pizza cutter or knife
Ingredients
- 6 cups turkey or chicken stock
- 2 cups precooked and shredded turkey or chicken
- 1 1/2 cups all-purpose flour
- 1/8 tsp salt
- 1/2 tsp baking powder
- 2 tbsp butter
- 3/4 cup buttermilk
Instructions
- Combine flour, baking powder, and salt into a large mixing bowl.
- Add in the flour, either shred it using a cheese grater or cut it into small pieces. Toss with flour to coat until crumbly.
- Pour in buttermilk and stir until combined. The dough will be very sticky.
- Heavily flour a work surface and scoop out the ball of dough.
- Roll out to about 1/4 inch in thickness, adding more flour as needed to avoid sticking.
- Using a pizza cutter or knife, cut horizontal lines all the way across the dough about every 1 to 2 inches.
- Next, cut vertical lines all across the dough about every 1 to 2 inches. You will be left with a bunch of little squares of dough.
- Pour the stock into the pot and bring it to a boil.
- Carefully drop the dumplings in a few at a time and stir well. They will begin to cook quickly and float to the top.
- After a few minutes when the dumplings are plump, stir in the shredded turkey meat and stir well.
- Season with salt and pepper as desired and serve warm
Servings: 4