|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 0g||1%|
|Total Sugars 1g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
We've all been there. It's the weekend after Thanksgiving and the mountain of leftovers is as daunting as ever, but you cringe at the thought of yet another turkey sandwich. Enter the Thanksgiving dumpling. It not only makes leftovers feel exciting and—dare we say it—crave-worthy—dumpling making is a fun hands-on activity for the whole family.
While this recipe calls for stuffing, turkey, and green beans, feel free to mix and match from what's sitting inside your fridge. That can be mashed potatoes and roasted root vegetables or even the remnants of grandma's sweet potato casserole. The amounts to use are also flexible—taste as you combine ingredients together and see if you need more or less of each. The only required addition for savory dumplings is chicken broth, which will help add moisture to the filling.
Your leftovers will likely have enough flavor already, but feel free to add extra seasonings. Hot sauce can give your dumpling filling a nice kick or, as we've done here, grate some ginger into cranberry sauce to create a zingy dip. The beauty of dumplings—Thanksgiving inspired or not—are the endless possibilities.
Watch: How to Make Thanksgiving Leftover Dumplings
2 cups stuffing
1 cup leftover turkey
1 cup leftover green beans
3/4 cup chicken broth
40 round dumpling wrappers (1 package)
1/4 cup leftover cranberry sauce
1 small piece ginger
Gather the ingredients.
Prep your leftovers. Break up the stuffing and chop up the turkey and green beans into tiny pieces.
Place the stuffing, turkey, and green beans in a mixing bowl. Add the chicken broth and stir to combine.
Fill a small bowl with cold water.
Place a teaspoon of the filling onto the center of a dumpling wrapper.
Dip your finger into the water and wet the entire rim of the wrapper.
Fold in half and pinch one side close.
Pleat the side of the wrapper facing out, pinching it closed as you go along until you reach the other end.
Repeat until you run out of filling.
To cook the dumplings, heat up a medium frying pan. Add a tablespoon of oil and swirl to coat the bottom of the pan.
Place as many dumplings as you can into the pan. Pour in 1/2 cup of water.
Cover with a lid and let cook for 5 to 6 minutes, until the water has been absorbed and the bottoms are golden and crispy.
As the dumplings cook, make the dipping sauce. Grate some ginger and stir into the leftover cranberry sauce.
Serve and enjoy!
- Like all dumplings, these freeze beautifully. Just line the dumplings up on a tray and pop in the freezer for half an hour. Once they're solid, you can then transfer them to a container or freezer-friendly storage bags and fry up a batch when the craving for the comforts of Thanksgiving dinner hits you.