I have a plan for your Thanksgiving leftovers this weekend!
Think turkey, mushrooms and pillowy dumplings in a rich, savory broth — honestly the most comforting soup you can make, and it’s perfect for using up leftover turkey.
This turkey and mushroom version is adapted from one of my favorite recipes on the site: creamy chicken and dumplings. It keeps the decadence and comfort of the original while adding earthy mushrooms and the smoky crunch of bacon.
If you prefer to skip fungi, the original chicken version is a perfect alternative. But for mushroom lovers, this takes the soup to a new level — and it starts with bacon, because bacon makes everything better.
The mushrooms add depth and texture that make this soup especially hearty. It’s similar in flavor to other favorites like chicken and mushrooms, and it’s become one of those dishes my family requests often. In fact, this turkey-and-mushroom version may have edged out the original in popularity at my house.
If you’re looking for more ways to use Thanksgiving leftovers, you’ve got options: leftover breakfast biscuits, stuffing breakfast hash, mashed potato pancakes, a turkey and potato chip BLAT, a cheesy tortilla soup, or even turkey, bacon and avocado ranch pizza. And when all else fails, pie for breakfast is always an option.
Turkey and Mushroom Dumplings
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Ingredients
- 8 to 12 ounces leftover cooked, shredded or chopped turkey breast
- 4 slices bacon, chopped
- 16 ounces sliced cremini mushrooms
- 1 sweet onion, diced
- 1/2 cup sliced carrots
- 4 garlic cloves, minced
- 1/2 teaspoon chopped fresh rosemary
- 1/2 teaspoon chopped fresh thyme
- 1/4 cup all-purpose flour (for the roux)
- 6 cups low-sodium chicken stock
- 1/3 cup heavy cream
- salt and pepper to taste
dumplings
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 1 cup buttermilk
Instructions
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This recipe is ideal for leftover turkey, but you can substitute cooked chicken if you prefer.
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Heat a large pot over medium-low and add the chopped bacon. Cook until crispy and the fat is rendered, then remove the bacon with a slotted spoon and drain on paper towels. Add the mushrooms to the bacon fat and sauté until soft and juicy, about 6 to 8 minutes. Remove the mushrooms and set aside.
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Add 2 tablespoons butter to the pot, then add the diced onion, sliced carrots, minced garlic, rosemary and thyme. Season lightly with salt and pepper and cook until the vegetables are softened, about 5 minutes.
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While the vegetables cook, make the dumpling batter: whisk together 2 1/2 cups flour, baking powder and 1/2 teaspoon salt in a bowl. Whisk the eggs with the buttermilk, then stir into the flour until just combined. Let the batter rest for a few minutes.
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Stir 1/4 cup flour into the cooked vegetables so they are coated, then cook until the flour is golden, about 5 minutes. Gradually add the chicken stock in 1-cup increments, stirring constantly so the mixture thickens smoothly. Return the mushrooms and the turkey to the pot, increase the heat to bring the mixture to a simmer, and let it gently bubble for about 10 minutes so it thickens. Stir in the heavy cream.
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Drop large spoonfuls of the dumpling batter across the surface of the simmering soup. You can place them fairly close together; they will expand as they cook. Keep the soup at a gentle simmer for 10 to 15 minutes to cook the dumplings through. After about 10 minutes, you can gently flip the dumplings if needed and cook an additional 5 to 10 minutes.
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Serve topped with the crispy bacon and a sprinkle of fresh thyme or oregano. This recipe is intentionally dumpling-forward — it’s wonderfully filling. Leftovers reheat well; add a splash of stock or milk when warming to refresh the texture.
Notes
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I want to float on those fluffy dumplings.