A twist on a classic! Herb crusted roasted turkey legs, shredded and simmered in a creamy broth with super easy pillowy shortcut dumplings.
Turkey and dumplings are a subtle twist on a southern classic. This recipe is one of my go-to recipes during the holidays especially when the weather is cold. In the off-season, this dish is super easy to put together using turkey drumsticks, which are super easy to find.
I crusted turkey legs in herbs then roasted them in the oven until they can be shredded with a fork. I build the soup around of base of fried onions, sweated garlic, and celery. Along with a little flour to tighten everything together. Once that has simmered and thicken, then I add in the shredded turkey that I picked through and removed anything unappetizing. Finally, I separated the two pieces and threw them into the soup. They immediately float to the top. Once everyone is in, cover it and it’s ready to go.
It’s a super easy recipe that really tastes amazing. Check out my tips and tricks below for the best-roasted turkey and dumplings. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST ROASTED TURKEY AND DUMPLINGS
roast the turkey: I like to roast the turkey because I prefer the texture. turkey simmered and broken down in the soup can have a mushier texture than roasted. turkey drumsticks also have a lot of cartilage so it can be harder to remove from the soup.
shortcut dumplings: for this recipe, I use premade biscuits from a tub. specifically the butter Pillsbury biscuits. i use premade biscuits because it cuts the prep time down significantly and treated properly you won’t even notice they aren’t homemade. also since the biscuits aren’t handled much they make them super tender in the soup. for the recipe, you only use about three or four. put the remaining in a baking dish and serve them on the side.
evaporated milk: to make a creamy soup all you need is evaporated milk. it has a similar texture to whole milk with triple the flavor. it also keeps everything creamy without worrying about the bottom burning.
fry the onions: to add more flavor to this dish I like to fry my onions. that means fried in butter in higher heat than normal. so i have to keep an eye on them. fried onions give great roasted flavor. and add little flakes of color running through the soup.
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