TURKEY AND DUMPLINGS (GLUTEN-FREE, DAIRY-FREE)

TURKEY AND DUMPLINGS (GLUTEN-FREE, DAIRY-FREE)

Too much leftover turkey? This easy and healthified turkey and dumpling recipe will transform your leftovers into something incredibly comforting.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: American

Keyword: Soups, Thanksgiving recipes, Turkey soup

Servings:

Author: Olivia Adriance

Ingredients

For the Turkey Broth:

1 small onion, diced small
2 tablespoons avocado oil
2 stalks celery, sliced about ¼-inch thick
2-3 cups leftover turkey (or chicken), shredded into bite-sized pieces
12 ounce bag frozen mixed veggies (or any leftover from Thanksgiving day)
32 ounces turkey or chicken stock
3 tablespoons arrowroot starch

For the Dumplings:

1 cup plant-based milk of choice (I used coconut milk)
1 tablespoon fresh lemon juice
2 cups gluten-free flour blend (I used Bob's Red Mill Paleo Flour)
¼ cup arrowroot starch
3 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
Few grinds of black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
8 ounces plant-based cream cheese, chilled

Instructions

Preheat your oven to 400°F.
Make your own “buttermilk" by whisking the milk and lemon juice in a small jar and set aside for 10 to 15 minutes.
Meanwhile, heat the avocado oil in a Dutch oven or deep oven-proof skillet over medium heat.
Add the diced onions and celery and cook, stirring occasionally, until translucent, about 10 minutes.
While the onions and celery cook, make your dumpling dough by first mixing the dry ingredients (gluten-free flour, arrowroot starch, baking powder, baking soda, salt, pepper, onion powder, and garlic powder) together in a medium-sized mixing bowl.
Cut in the cold cream cheese with a pastry cutter or two forks until the cream cheese bits are pea-sized.
Stir in the milk and lemon juice mixture and mix until just combined and a loose dough forms.
Once the onions and celery are translucent, add the turkey stock and bring to a gentle boil.
In a small bowl, mix 3 tablespoons of arrowroot starch with about ¼ cup of the turkey broth liquid from the Dutch oven. Stir the slurry starch mixture into the boiling stock.
Cook for 1 to 2 minutes, and then add the turkey and veggies.
Return to a boil and drop large scoops of dumpling dough on top of the boiling mixture.
Season with salt and pepper and bake, uncovered, for 23 to 25 minutes.
Turn the oven to broil and broil until biscuits are golden, 2 to 3 minutes.
Remove from the oven, serve, and ENJOY!

Notes

The dumplings/biscuits are the best of both worlds — the part that cooks in the liquid will be more of a dumpling consistency and the top will be more like a biscuit! What’s not to love?!

Nutrition