Another Great After Thanksgiving Recipe – Turkey Dumpling Stew

Turkey Dumpling Stew

Another After Thanksgiving Recipe - Turkey Dumpling Stew

Photo Source: Food Network Magazine

Recipe courtesy of Food Network Magazine

Prep Time:
50 min
Inactive Prep Time:
Cook Time:
4 hr 0 min
6-8 servings
  • 1 leftover roasted turkey carcass, plus 3 to 4 cups shredded turkey meat
  • 1 onion, quartered
  • 2 stalks celery, quartered crosswise (save the leaves for the dumplings)
  • 1 pound carrots (3 quartered crosswise; the rest thinly sliced)
  • 1 bay leaf
  • 3 sprigs parsley
  • 3 sprigs thyme
  • Dumpling dough (recipe linked below)
  • 4 tablespoons unsalted butter
  • 4 shallots, minced
  • 1/4 cup all-purpose flour
  • Kosher salt and freshly ground pepper
  • 1 pound parsnips, peeled and thinly sliced Juice of 1/2 lemon
  • 1 pound green beans, trimmed and cut into 1-inch pieces
  • Chopped fresh chives, for topping


Make the stock: Pull the turkey carcass apart into smaller pieces; set the meat aside. Put the bones in a large, deep pot and add cold water to cover, 4 to 5 quarts. Add the onion, celery, the 3 quartered carrots and the bay leaf. Tie the parsley and thyme together with twine and add to the pot, then cover and bring to a simmer over medium heat. Uncover, reduce the heat to medium low and cook 3 to 4 hours. Remove the bones and vegetables with a skimmer and discard, then strain the stock though a fine-mesh strainer. Return the stock to the pot and simmer over medium-high heat until reduced by half, 30 to 40 minutes (you’ll have about 8 cups stock).

About 45 minutes before serving, prepare the dumplings . Keep covered with plastic wrap while you make the stew.

Make the stew: Melt the butter in a large, wide pot over medium heat. Add the shallots and cook until soft, about 3 minutes. Add the flour and cook, stirring, 30 seconds. Gradually add the stock, stirring, and bring to a simmer. Season with salt and pepper. Add the sliced carrots and parsnips, cover and cook 5 minutes.

Stir in the turkey meat, lemon juice and green beans. Add the dumplings in a single layer (leave as squares or pat into rounds). Cover and simmer until the dumplings are cooked through, about 20 minutes. Ladle into bowls; top with chives.

Photograph by Con Poulos

After Thanksgiving Recipes: Open Faced Sandwiches

What a Face! Open Faced Hot Turkey Sammys with Sausage Stuffing and Gravy, Smashed Potatoes with Bacon, Warm Apple Cranberry Sauce

Open Faced Hot Turkey Sammys with Sausage Stuffing and Gravy, Smashed Potatoes with Bacon, Warm Apple Cranberry Sauce

Recipe And Photos courtesy of Rachael Ray

Prep Time:
20 min
Inactive Prep Time:
hr min
Cook Time:
25 min

4 servings


Smashed Potatoes:
2 pounds new potatoes or baby Yukon gold potatoes
1/2 cup sour cream
2 tablespoons butter
3 strips par cooked bacon, crisped in microwave and chopped (recommended: Ready
Salt and pepper
Warm Apple Cranberry Sauce:
1 cup store bought apple sauce
1 (14 ounce) can whole berry cranberry sauce
2 slices whole grain bread

Open Faced Roast Turkey Sandwiches with Mushroom Gravy

Open Faced Roast Turkey Sandwiches with Mushroom Gravy Recipe and Photo Courtesy of Emeril Lagasse 2007

Recipe courtesy Emeril Lagasse, 2007

Prep Time:
8 min
Inactive Prep Time:
hr min
Cook Time:
15 min
4 sandwiches


4 tablespoons unsalted butter
8 ounces fresh white button mushrooms, wiped clean, stemmed, and thinly sliced
1 teaspoon chopped fresh thyme leaves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
1/4 cup finely chopped yellow onion
1 tablespoon finely chopped celery
2 cups reduced-sodium chicken broth
1 teaspoon Essence, recipe follows
2 tablespoons mayonnaise
10 to 12 ounces thinly sliced roast turkey breast
4 slices home-style white bread, toasted, optional

For More After Thanksgiving Meal Ideas follow this link.