Go Back

Southern Turkey and Dumplings

Southern turkey and dumplings simmer tender shredded turkey and homemade dumplings in a thick, buttery broth. The dumplings are rolled and cut from scratch, then gently simmered until tender throughout.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 31 minutes
resting time 25 minutes
Total Time 2 hours 21 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southern
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

Cook the turkey
  • 2.5 lb turkey thighs bone-in
  • 8 cup low-sodium chicken broth
  • 1 yellow onion medium, quartered
  • 2 celery ribs, cut into large pieces
  • 2 bay leaves
  • 1 tsp salt kosher, plus more to taste
  • 0.5 tsp black pepper
Make the dumplings
  • 2.25 cup all-purpose flour divided
  • 3 tbsp vegetable shortening
  • 0.75 cup water
Finish the stew
  • 6 tbsp unsalted butter
  • 0.5 cup all-purpose flour
  • 1 cup whole milk

Equipment

  • 1 6-quart Dutch oven

Method
 

Cook the turkey
  1. Combine the turkey thighs, chicken broth, onion, celery, bay leaves, salt, and pepper in a 6-quart Dutch oven.
  2. Bring to a boil over medium-high heat, then reduce the heat to low, partially cover, and simmer for 60 to 75 minutes, until the thickest part of the turkey reaches 165°F and the meat is tender.
  3. Transfer the turkey to a plate and let it rest for 10 minutes.
  4. Strain the broth into a heatproof bowl and discard the aromatics.
  5. When cool enough to handle, remove and discard the skin and bones, then shred the meat.
Make the dumplings
  1. In a medium bowl, work 2 cups of the flour and the shortening together with your fingertips until the mixture resembles coarse crumbs.
  2. Stir in the water until a dough forms, then knead briefly until smooth.
  3. Cover the dough and rest for 15 minutes.
  4. Lightly flour the counter with some of the remaining 1/4 cup flour and roll the dough about 1/8 inch thick.
  5. Cut the dough into roughly 1-by-2-inch pieces.
Finish the stew
  1. Melt the butter in the Dutch oven over medium heat.
  2. Whisk in the remaining 1/4 cup flour and cook for 2 minutes, whisking constantly.
  3. Gradually whisk in the strained broth.
  4. Whisk in the milk.
  5. Bring to a gentle simmer over medium heat.
  6. Add the dumplings a few at a time, stirring gently so they do not stick together.
  7. Reduce the heat to low and simmer uncovered for 15 to 20 minutes, stirring gently once or twice, until the dumplings are tender throughout and the broth has thickened.
  8. Stir in the shredded turkey and simmer for 3 to 5 minutes, until heated through.
  9. Taste and add more salt if needed.

Notes

For tender dumplings, stir gently and avoid crowding them together as you add them. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the dumplings may soften after thawing. For a dairy-free variation, use plant-based butter and unsweetened dairy-free milk.