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Turkey and Cranberry Herb Dumplings

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 6 1x


  • Dumplings:
  • 3/4 cup cream or half and half
  • 2 eggs
  • 4 cups left over stuffing ( plain bread may also be used)
  • 1/2 cup onion, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup fresh cranberries, chopped
  • 1/4 cup Wondra (regular flour can be used)
  • 1 teaspoon fresh sage
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh rosemary
  • 1/4 teaspoon each salt and pepper
  • Soup
  • 3 tablespoons butter butter, melted
  • 4 tablespoons flour
  • 4 cups turkey stock (or chicken)
  • 2 cups leftover turkey
  • 1 onion, chopped
  • 2 stalks celery, sliced
  • 2 potatoes, peeled and cubed
  • 3 carrots, sliced
  • 1 cup frozen peas
  • 1 teaspoon each fresh rosemary, thyme, sage and parsley
  • Salt and ground black pepper to taste
  • Parsley for garnish


  1. Dumplings
  2. In a large bowl whisk cream with the 2 eggs. Add stuffing and remaining dumpling ingredients. Mix well. Allow to set for 30 minutes to allow the cream to be absorbed into the stuffing.
  3. Soup
  4. Melt the butter in a large stockpot and whisk in the flour, cooking for 1 minute.
  5. Continue whisking while adding stock.
  6. Add the, onion, celery, potatoes, carrots, corn, herbs, stir and season to taste with salt and black pepper. Cover and simmer on medium heat until the vegetables are tender; stirring occasionally. Add turkey and peas, stir to combine and return to a simmer.
  7. Using a small ice cream scoop drop stuffing mixture b onto simmering soup. Cover and simmer for 8-10 minutes. (do not lift the cover while simmering)
  8. If you would like a nice brown color to your dumplings ( as I did) preheat the broiler, removing the lid form the stockpot place under the broiler until the dumpling are desired color.
  9. Garnish with parsley and serve.