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Slow Cooker Turkey and Dumplings
Slow Cooker Turkey and Dumplings has tender strips of turkey in a creamy, flavorful gravy – all topped with homemade dumplings. This satisfying comfort food meal is one that the entire family is sure to love.
Ingredients
2 cups yellow onion, diced large
1 cup celery, diced large
2 pounds boneless skinless turkey breast sliced into eight 4-ounces slices (or buy pre-sliced uncooked turkey cutlets. They typically come in one-pound packages with four cutlets in each package)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon poultry seasoning
2 cups turkey stock, heated
2 sage leaves
2 thyme sprigs
2 parsley stems with leaves
2 dried bay leaves
6 tablespoons butter, softened
6 tablespoons flour
1 cup heavy cream
For the Dumplings
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon poultry seasoning
4 tablespoons cold vegetable shortening
3/4 cup whole milk
Instructions
- Place onions, celery and garlic on the bottom of the slow cooker.
- Pat turkey cutlets dry and season both sides with the salt, pepper and poultry seasoning. (Easier to combine the three spices before sprinkling on)
- Lay seasoned turkey cutlets over vegetables.
- Pour heated turkey stock down the sides and not directly over the meat.
- Wrap sage, thyme, parsley and bay with twine and place over turkey. This is called a Bouquete Garni.
- Cover and set to high and set timer for three hours.
- While turkey cooks, mix softened butter with flour and set aside. This is called a Beurre Manie and will be used to thicken the stew.
- Just before the three hours is up, heat the cream to hot in the microwave or in a small sauce pan, also to be used in the stew.
- Also mix the dumpling dough in a large bowl by combining the flour, baking powder, salt and poultry seasoning. Cut in the cold shortening with a pastry cutter or two forks then stir in the milk. Do not over mix. If there is some dry not mixed in that is fine. Keep cold while you complete other steps.
- After three hours, remove and discard the Bouquete Garni. (Keep the slow cooker on high)
- Remove the turkey and shred with two forks.
- Whisk in the Beurre Manie and the hot cream, then return the shredded turkey to the slow cooker.
- Keep the cover on and the temp set to high while you roll and cut the dumpling dough you made earlier and refrigerated.
- Flour the counter and pour out the dough and use your hands to combine into an 8X10 rectangle.
- Cut rows 5X6 then cut each piece in half corner to corner so you end up with sixty pieces.
- Lift off the cover and submerge these into the mixture, making sure they get submerged.
- Cover and set timer for one hour.
- After the hour, check a dumpling to see if they puffed up and are cooked through. If not, cook up to 30 minutes longer.
- Serve immediately.
- If too thick, add more heated turkey stock, but be careful not to break up the dumplings.
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Notes
This dish can be made on the low setting of your slow cooker. Ours took five hours total on high (3 ½ hours then another 1 ½ hours once the biscuits are added). Cooking on low will be closer to eight hours total.
Find it online: https://www.afamilyfeast.com/slow-cooker-turkey-and-dumplings/
