Italian Turkey Dumpling Recipe

Wednesday, November 23, 2016
Italian Turkey Dumplings are one of the best ways to repurpose leftover Turkey. Everyone raves about this delicious comforting bowl of tasty turkey and dumplings.


On a cold evening, this really hits the spot.


The best part is this dish is easy to make Turkey is leftover from that big holiday meal and taste like you just make it fresh.


What better way to make another wonderful meal and save money too!


Check out this easy recipe below.












turkey dumplings recipe in a white bowl











Italian Turkey Dumpling


5 cups of cooked Turkey boneless

2 tablespoons minced garlic

garlic powder

2 tablespoons chopped fresh parsley

2 tablespoons fresh rosemary

1/2 teaspoon oregano dried

4 leaves fresh basil chopped

salt pepper to taste

1/4 cup olive oil


Dumplings


2 cups flour

1 tablespoon baking powder

1 teaspoon salt

2 eggs

3/4 cup half and half or whole milk

1 teaspoon each garlic powder, parsley

1/2 teaspoon black pepper

pinch of cayenne powder


Mix the dry ingredients and herbs in one bowl and the wet ingredients in another. Pour the wet ingredients into the dry just until moistened and all comes together. Cover dough with a wet towel and set aside.


Dumpling Sauce:


In a large sauce pan add:


6 cups turkey leftover broth or use chicken broth

1 cup diced carrots

1/4 cup chopped celery

2 medium-sized potatoes diced

(optional) 8 oz. mushroom slices, peas, corn or any other kind of vegetable you like

3 minced garlic cloves

2 tablespoons sherry (secret ingredient)

1/4 cup heavy cream

6 tablespoons flour

1 or 2 fresh basil leaves chopped

3 tablespoons butter

1 tablespoon olive oil


In saucepan melt butter, add the oil. Sauté the garlic and vegetables for around 2 minutes. Add the flour and stir. Pour the broth in these vegetables mixture. Add the sherry. Simmer 15 minutes then add the heavy cream. Fold in turkey. Come to a simmer.

Add the dumpling mixture around 2 tablespoons full at at time and cook until they are light and puffy around 15 minutes. For thicker sauce continue cooking until liquid boils away.

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