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Homemade Turkey and Dumplings | Can't Stay Out of the Kitchen

Homemade Turkey and Dumplings

Teresa Ambra
Homemade Turkey and Dumplings is one of the most irresistible and mouthwatering recipes ever! This scrumptious Turkey and Dumplings recipe is made with homemade egg noodles from scratch. This vintage entree has always been a family favorite. My Mom's Homemade Turkey and Dumplings just dissolve in your mouth.
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Prep Time 46 minutes
Cook Time 6 hours
Total Time 6 hours 46 minutes
Course Main Dish, Soups, Stews & Chowders
Cuisine American
Servings 20
Calories 53 kcal

Equipment

  • 1 extremely large stock pot large enough to hold a turkey carcass
  • 1 large stirring spoon or wooden spoon
  • 1 large soup ladle
  • 1 daisy wheel pastry cutter to cut the noodles in a zig-zag fashion
  • 1 large mixing bowl
  • 1 Rolling Pin
  • measuring cups
  • measuring spoons

Ingredients
  

HOMEMADE TURKEY AND DUMPLINGS

  • 1 leftover turkey carcass with enough meat to yield 4-6 cups meat
  • enough water to fill your stockpot while cooking the turkey
  • salt, pepper and parsley to taste
  • 2-3 batches homemade egg noodles

EGG NOODLES:

  • 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 2 large eggs
  • 2 tsp. salt
  • 1/4 to 1/2 cup water

Instructions
 

HOMEMADE TURKEY AND DUMPLINGS:

  • Place turkey carcass in huge sauce pot.
  • Fill with water as far as possible, but not so full that the broth will overflow while cooking.
  • Sprinkle heavily with salt and pepper.
  • Allow turkey to cook on medium heat for several hours until meat starts to fall off the bones.
  • Allow turkey to cool about an hour before deboning.
  • Skim the broth well to remove all bones, fat, gristle and meat. Separate.
  • Reserve broth.
  • Discard bones, fat and gristle.
  • Debone turkey.

EGG NOODLES:

  • Mix together and add water as needed to make dough for a ball.
  • Turn dough on a well-floured board and knead until smooth and elastic.
  • Cover, let rest 10 minutes.
  • Divide in half.
  • Roll out flat and thin and using pastry cutter, cut dough into 1 to 2” squares.
  • Let dry for about 1 hour.
  • Place dumpling noodles one at a time into rapidly boiling broth with turkey meat added back in.
  • Use a fork to make room to drop each square in after all noodles have been added.
  • Lower temperature and cover with lid; dumplings are usually done in about 30-45 minutes.
  • If necessary, add enough flour and water paste to thicken broth a little and simmer or serve.
  • Season with more salt, pepper and parsley, as desired.

Notes

NOTE: I season the broth with parsley, some garlic powder and chives. I usually double or triple the noodle recipe. This is also good made with a whole chicken. If you desire you can add about ½ cup diced onions, celery, and carrots to boiling broth while preparing noodles.
 
 
NOTE: You need to begin making the noodles about three hours before serving time to have them cooked and ready at that time.
 
 
NOTE: If making a double or triple batch of noodles like I did, you will need at least an hour to cook the noodles until they are cooked through.
 
 
NOTE: Preparation time does not include time needed to dry out the dough or adding it to the turkey broth. It may take up to 30 minutes just adding all the dumpling noodles into the broth.
 
 
NOTE: Noodles must be added in one at a time or they will clump and become a big mess.
 
 
NOTE: The calorie calculation is for a single batch of noodles. 
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 53kcalCarbohydrates: 10gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.002gCholesterol: 19mgSodium: 199mgPotassium: 20mgFiber: 0.3gSugar: 0.1gVitamin A: 27IUCalcium: 5mgIron: 1mg
Keyword noodles, soup, turkey, turkey and dumplings
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