Turkey Legs and Dumplings



  1. 4 cups of cooked, pulled turkey legs 
  2. 48 oz box of chicken broth (big box or two smaller ones)
  3. 2 tsp of Cavender’s Greek Seasoning
  4. 1 cup of chopped vidalia onions
  5. 1/2 cup of chopped celery
  6. 12 cups of water
  7. 1.5 tsp of chicken bouillon
  8. 2.5 cups of Bisquick 
  9. 1 can (10.5 oz) of cream of chicken soup
  10. ½ tsp of minced garlic
  11. ½ tsp of salt (optional because this recipe is pretty salty as is)
  12. ½ tsp of pepper
  13. 3 tsp of rubbed sage


Cooking Instructions: 

  1. For crockpot with locking lid: Poke holes with a fork or knife in the legs and thighs (separated at the joint) of one gobbler. Place legs and thighs in a crockpot and put enough chicken broth in the crockpot to submerge them. It takes approximately 48 oz of chicken broth, so buy the big box or two regular sized boxes. Stir in Cavender’s Seasoning. Cook on low for 8-9 hours.
  2. For instapot: Place legs and thighs in Instant Pot. Pour 1 cup of chicken broth and Cavender’s Seasoning in there and cook for 90 minutes on manual setting . 
  3. When the turkey legs are about 45 min from being finished, chop your celery, and onions. 
  4. Add onions, celery, water, and bouillon to a large pot. Bring to a boil on the stove.
  5. Once it reaches a boil, drop the heat down to low or simmer and cover. Allow vegetable broth to cook for 40 minutes.
  6. While your vegetable broth is simmering, follow the instructions on the Bisquick box for biscuits. It should be 2 ¼ cups of Bisquick mixed with ⅔ cup of milk. Mix until dough forms. 
  7. Roll dough into ¾ inch balls. If dough is too sticky to roll, add more Bisquick until it rolls easily. Place dough balls in bowl until ready to cook.
  8. By this time it’s likely time to pull out your turkey legs. Remove from crockpot, allow them to cool, remove from bones, and chop or pull the meat. Place meat back in crockpot as you go. 
  9. After the vegetable broth on the stove has cooked for about 45 min, add two cups of turkey broth from the crockpot, cream of chicken soup, minced garlic, salt, pepper, and sage to your vegetable broth.
  10. Raise heat on vegetable broth to medium-high. Once the broth is boiling again, drop in your turkey leg meat and dough balls. Cover and drop heat back down to simmer for 15 minutes. 
  11. Remove from heat and allow to cool for 10 minutes before serving. 


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