Ingredients:

  • 4 cups (600g) Leftover Thanksgiving Turkey, shredded or cubed
  • 2 tbsp (28g) Unsalted butter
  • 1 cup (150g) Yellow onion, finely diced
  • 1 cup (120g) Carrots, peeled and sliced into rounds
  • 1 cup (100g) Celery, diced
  • 3 cloves Garlic, minced
  • 1/4 cup (32g) All-purpose flour
  • 3 cups (720ml) Low-sodium turkey or chicken broth
  • 1/2 cup (120ml) Heavy cream
  • 1 tsp (1g) Fresh thyme, minced
  • 1/2 tsp (1g) Black pepper
  • Kosher salt to taste
  • 2 cups (250g) All-purpose flour
  • 1 tbsp (12g) Baking powder
  • 1/2 tsp (3g) Kosher salt
  • 1 tbsp (2g) Fresh sage, finely chopped
  • 1/4 cup (56g) Cold unsalted butter, cubed
  • 1 cup (240ml) Whole buttermilk

Instructions:

  1. Melt 2 tbsp butter in a Dutch oven or large deep skillet over medium heat. Add diced onion, carrots, and celery. Sauté for 6–8 minutes until onions are translucent and carrots have softened slightly. Stir in minced garlic and thyme, cooking for 60 seconds until fragrant.
  2. Sprinkle 1/4 cup flour over the sautéed vegetables. Stir constantly for 2 minutes to cook the raw flour taste. Slowly whisk in the turkey broth and heavy cream. Simmer for 5–7 minutes until the liquid is thick enough to coat the back of a spoon. Gently fold in the leftover turkey.
  3. In a medium mixing bowl, whisk together 2 cups flour, baking powder, 1/2 tsp salt, and chopped sage. Use a pastry cutter or fork to cut in the 1/4 cup cold cubed butter until the mixture resembles coarse crumbs. Gently stir in the buttermilk until just combined; do not overmix.
  4. Drop golf-ball-sized mounds of the dumpling dough onto the surface of the simmering turkey mixture. Cover the pot with a tight-fitting lid immediately.
  5. Reduce heat to low and simmer for 12–15 minutes. Do not lift the lid during this time to ensure the dumplings steam properly. The dumplings are finished when they are puffed and a toothpick inserted into a dumpling comes out clean.