Move over, turkey sandwich.
Turkey and dumplings are the leftover dish we want after Thanksgiving.
It’s time to bring out the slow-cooker.
Credit: Victor Protasio; Food Styling: Melissa Gray; Prop Styling: Audrey Davis
This recipe for slow-cooker turkey and dumplings soup is about to change the Thanksgiving leftovers game.
This recipe repurposes all the charm ofThanksgiving leftoversinto one decadent, low-effort package.
This tasty slow-cooker soup is an easy way to make the most out of leftoverturkey.
In fact, we’re calling these “day-after dumplings” because they make excellent use of Thanksgiving leftovers.
Imagineold-fashioned chicken and dumplings, but better.
Ingredients
8cupslower-sodium chicken broth
4cupsshredded cooked turkey (about 1 lb.)
Cover; cook on LOW until turkey and vegetables are tender, 6 to 7 hours.
Whisk together 14 cup water, cornstarch, and kosher salt in a small bowl.
Stir cornstarch mixture into turkey mixture.
Cover and cook on HIGH until mixture begins to simmer, about 10 minutes.
Whisk together self-rising flour and black pepper in a medium bowl.
Whisk together buttermilk and egg in a small bowl.
Whisk buttermilk mixture into flour mixture until combined.
Stir in melted butter until just combined.
Drop heaping tablespoonfuls of batter into simmering soup.
