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Use up those Thanksgiving leftovers with this One Pot Creamy Turkey and Potato Dumplings. Caramelized shallots, leftover shredded turkey, fresh sage, and sharp parmesan cheese. All mixed into a warming herb-filled soup base with light and airy mashed potato dumplings that make every bite so delicious. This is a cozy recipe that’s one pot and done, perfect for all the winter nights ahead. No turkey on hand? Use leftover shredded chicken.

overhead photo of One Pot Creamy Turkey and Potato Dumplings in soup bowls

Over the years I’ve made a lot of recipes with my Thanksgiving leftovers, but this turkey and potato dumpling soup is without a doubt my favorite. That might be a little bold, but this bowl of incredibly creamy and flavorful turkey and dumplings is SO GOOD. It’s the perfect dinner to warm up to after a day of decking the halls, cutting down the Christmas tree…and maybe even some Black Friday shopping too…although personally, I much prefer Cyber Monday.

As I mentioned earlier this week, my family is not spending Thanksgiving here in Colorado. It’s going to be our first Thanksgiving away from Colorado since we went to Cleveland a few years back to celebrate with family after my Nonnie passed. Most of my family will be in Lake Tahoe. Being split up is the biggest bummer. We normally do big family Thanksgivings, cut our family Christmas tree down, and do all things “holiday”. Sadly this year is just an off-year and timing-wise we couldn’t all make it work.

The good news is that Christmas is set in stone and everyone will be here in Colorado. I’m so excited, and yes, I will still be decking the halls come Black Friday. It’s a tradition, and I really love a good tradition.

Potato Dumpling mix in mixing bowl

Alright, but back to Thanksgiving, and back to these turkey and potato dumplings.

Are you all getting excited? Do you enjoy the Thanksgiving dinner most of all, OR do you actually look forward to the leftovers more? I’m always curious, as I know some people actually look forward to the leftovers more than the big meal itself.

I love the Thanksgiving meal most, BUT I do love the leftovers too. Especially if they include mashed potato dumplings, which brings me to this recipe. This is really just like chicken and dumplings, but so much better.

overhead photo of One Pot Creamy Turkey and Potato Dumplings in pot

Let me tell you the details.

You’ll need leftover shredded turkey and leftover mashed potatoes for this recipe.

In addition to the turkey and mashed potatoes, hopefully, you’ll still have plenty of fresh herbs, carrots, celery, and broth leftover from Thanksgiving. This is the base of our soup. Assuming you have these items all ready to go, you can make this at a moment’s notice…EASY.

Start with the soup base. Cook up some shallots, all the leftover carrots, and celery. Add in plenty of herbs (sage and thyme preferably), broth, and a very generous splash of wine (not a must, but if you have it on hand, it adds great flavor). Bring the soup to a simmer for a bit while you make the dumplings.

overhead photo of One Pot Creamy Turkey and Potato Dumplings with serving spoon spooning a dumpling out of the pot

The mashed potato dumplings.

Oh my gosh. There is nothing better than these dumplings. I have to say, I’m pretty impressed that I thought to use my mashed potatoes to make dumplings. I don’t know why it sounded good, but it did, so I went for it.

And it worked…these creamy dumplings are DELICIOUS.

Just mix your leftover mashed potatoes, with flour, and eggs, and fresh sage. That’s it, then add them to the boiling soup. Ten minutes later you have the fluffiest potato dumplings and your kitchen will indeed smell amazing.

And finally the secret to getting a creamy soup? Stirring a spoonful of the mashed potatoes into the brothy base just before adding the dumpling dough. The mashed potatoes melt into the soup and make it SO CREAMY. I did this only by mistake, but ended up loving it so much that I added the step to the recipe.

I know it’s a little dramatic, but I love this bowl of turkey and potato dumplings so much. It’s classic, but with a twist, and so cozy and warming. I really cannot think of a better way to use up the Thanksgiving leftovers. Bonus, this will easily feed all the lingering house guests you may or may not have. Perfect for feeding many mouths, but nice and easy after cooking all day on Thursday. Hard to beat one pot and done!

overhead close up photo of One Pot Creamy Turkey and Potato Dumplings in soup bowls

If you make these one pot creamy turkey and potato dumplings, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

One Pot Creamy Turkey and Potato Dumplings

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Calories Per Serving: 432 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Heat the olive oil in a large soup pot over medium heat. When the oil shimmers, add the shallots and cook another 3-5 minutes. Add the celery, carrots, and thyme. Season with salt and pepper. Cook another 5 minutes. 
    2. Pour in the chicken broth and wine, and bring to a boil over high heat. Cover and cook for 10 minutes.
    3. Meanwhile, make the dumplings. In a medium bowl, mix together the mashed potatoes, the flour, baking powder, sage, egg, and a pinch each of salt and pepper until just combined. If the dough feels sticky, add 2-4 tbs additional flour. 
    4. Bring the soup to a boil over medium-high heat. Drop a heaping tablespoon of the dumpling dough into the soup, adding about 6 dumplings to the soup at a time. Cover, and cook for about 8-10 minutes, until the dumplings are cooked through and puffy. Some of the dumplings may break off into the soup and melt a bit, this is OK and makes the soup creamy.
    5. Carefully move the dumplings aside and slide the shredded turkey into the soup. Season to taste with salt and pepper. 
    6. Divide the soup and dumplings between bowls and serve topped with cheese and pepper. Enjoy! 
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  1. Can I substitute potato gnocchi instead of the potato dumplings? I love your cream chicken potato gnocchi and thought that may work as well?

  2. 5 stars
    This is my youngest sons favorite meal around Thanksgiving! He likes it more than Thanksgiving dinner itself! Well done!

    My oven had a gas leak so I was without my oven/range this year. We had a traeger so no crisis, my question however is around another way to make this in the slow cooker and or Instant Pot as an option?


    1. Hey Michelle,
      Happy Saturday!! Thanks a bunch for making this recipe so often and your comment! So glad to hear it is always enjoyed:) I’ve never tested this in the slow cooker or instant pot, but I bet it would work well in the slow cooker! xx

  3. 5 stars
    Warming and comforting, and a great way to use up leftover turkey and potatoes. My vegetables were still a little crunchy, so I will boil them longer next time.

  4. 5 stars
    I made this and it was DELICIOUS! 4 year old and 2 year old approved, y’all. The dumplings did not survive the boiling process. I wonder if my boil was too fast or if the consistency of the mashed potatoes used in the dumpling creation matters, but honestly it didn’t matter. It was just creamy and delicious and whole family loved it.

  5. I am confused about the last picture, what are the noodle-looking things in the finished soup? I am assuming the puffy things are the dumplings? Just curious as I’m gonna try this soup this weekend. ?

    1. Hey Melissa,
      I think you are referring to the parmesan cheese:) No noodles in this dish, just the dumplings. Please let me know if you give the recipe a try, I hope you love it! xx

  6. The first snow few snow falls here in Colorado make me yearn for something hearty. This hit the spot. So easy and delicious and tasted even better the next day. Thanks!

    1. Hey! I’m so happy to hear you enjoyed this recipe! Thanks for trying it out and Happy Halloween! xTieghan

  7. Wow! I have burned my entire mouth off because I can’t stop eating it while it’s piping hot! This recipe is now added to my winter soup favorites. I love it!!! The mashed potato dumplings are brilliant!

  8. 2 stars
    I was not a huge fan of this recipe. I followed it exactly and it smelled great but didn’t taste as flavorful as I was thinking it was going to. The dumplings completely fell apart, which is fine, but they were also very tough and dense and not light and fluffy like other dumplings I’ve made. If you’ve made Teighan’s herb and butter roasted turkey with white wine pan gravy, just eat it like that because it’s incredible! This, I wouldn’t make again. Not as easy as just warming up leftover turkey and mashed potatoes and all the fixings and definitely not worth the effort in taste. Sorry to be the downer for reviews on this.

    1. Hi Felishia! I am really sorry this recipe did not turn out well for you. Is there anything I can help with? I am glad you enjoyed the turkey! xTieghan

  9. I made this soup today, only difference is I used almond flour. My dumplings completely melted in the soup after 7 minutes. Maybe the flour? or maybe didn’t make them big enough. The soup tasted great, just no dumplings.

    1. Hey Maggie,
      Thanks for trying the recipe, I am so sorry yours did not turn out. Unfortunately I would not recommend using almond flour in this recipe, so I think this was your issue. I hope this helps for next time! xTieghan