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Roasted Turkey & Dumplings

A twist on a classic! Herb crusted roasted turkey legs, shredded and simmered in a creamy broth with super easy pillowy shortcut dumplings.

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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.

SIMILAR INGREDIENTS TO:

CLASSIC HAM AND POTATO SOUP

CHICKEN, ROASTED GARLIC AND FIDEO NOODLE SOUP

CREAMY BACON AND CHEESE GNOCCHI

ENJOY THIS RECIPE WITH:

CHEF’S SALAD + GOLDEN RANCH

ROASTED CHICKEN SANDWICH + BASIL MAYO

LEMON-MARSALA HALF CHICKENS

Roasted Turkey & Dumplings

Roasted Turkey & Dumplings
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INGREDIENTS

  • 3-4LB Turkey Drumsticks
  • Olive oil
  • Salt
  • Pepper
  • 2Tb Thyme, fresh
  • 2Tb Rosemary
  • Garlic Powder
  • 16oz Evaporated Milk
  • 32oz Chicken Stock
  • 2 Bay Leaves
  • 1 Pack Pillsbury butter biscuits, 4 Biscuits
  • 1 Yellow Onion, diced
  • 8 Garlic Cloves, minced
  • 3 Celery's, diced
  • Salt
  • Pepper
  • Garlic Powder
  • 1/2c Shredded Carrots
  • 1Tb Thyme
  • 1Tb Parsley, minced
  • 4Tb Butter
  • 4-6 Tb Flour

INSTRUCTIONS

  • Start off drizzling the turkey leg in olive oil. Season generously with salt, pepper, thyme. rosemary and garlic. Roast at 375F for 1 hours 40 minutes.
  • Once the turkey leg is cooling start the soup.
  • Start off by adding 4 Tb of butter into the pan along with the onions. Fry the onions till they are golden brown. Add in celery, carrots, garlic and bay leaves. Sweat for about 2 minutes then add in flour. Add in enough flour to tighten the butter together. Season with salt and pepper.
  • Add in stock and evaporated milk. Stir till roux has loosened.
  • Bring to a boil and start to simmer for 10 minutes till the soup has tightened. Season again with salt, pepper, and garlic powder.
  • Add in shredded turkey and portion the premade biscuits into 5 balls each.
  • Drop the balls into the soup along with the thyme and parsley. Stir gently to keep them apart.
  • Cover the soup and turn off the heat. Let the dumplings sit for 10-15 minutes.
  • Serve!
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