hearty turkey soup with parsley dumplings

Ingredients

• Servings: 8
• 1 picked over turkey carcass
• 12 cups water
• 1 1/2 cups chopped celery
• 5 carrots
• 1 onion, quartered
• 2 teaspoons salt
• 3/4 teaspoon dried thyme
• 1 cube chicken bouillon
• 1 bay leaf
• 6 tablespoons all-purpose flour
• 1/2 cup milk
• 1 small rutabaga, cubed
• 1/2 teaspoon ground black pepper
• 1 1/2 pounds cooked turkey, cubed
• 1/2 cup chopped parsley
• 2 slices white bread, quartered
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 4 tablespoons butter, melted

Recipe

• 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.