Hearty Turkey Soup with Parsley Dumplings

Combine turkey carcass, water, 1 cup celery, 2 carrots, onion, 2 teaspoons salt, thyme, bouillon, and bay leaf in large 4 quart stockpot.Bring to boiling.Lower heat, and cover.Simmer for 1 1/2 hours.Strain stock, and discard solids.Skim off fat using ladle or fat separator.Pick meat off bones when cooled.Reserve meat.

Combine 6 tablespoons flour and 1/2 cup milk in a jar with a tight fitting lid.Shake to combine.Pour stock into pot.Bring to simmering.Strain flour mixture through sieve into stock, stirring.

Slice remaining 3 carrots.Add rutabaga, ground pepper, remaining 1/2 cup celery, and sliced carrots.Simmer 20 minutes, or until vegetables are tender.

While the soup is simmering, prepare the dumplings.Combine parsley and bread in processor; whirl until medium size crumbs.Add 1 1/4 cups flour, baking powder, and salt; process just until combined.Add 1/2 cup milk and butter; process using on-off pulses just until blended.

Drop mounded tablespoons of dumpling mixture into simmering soup. Place cover on pot.Cook for 12 minutes, or until dumplings are dry in center.Add turkey meat; cook 3 minutes, or until heated through.

Hearty Turkey Soup with Parsley Dumplings

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