Old-Fashioned Turkey & Dumpling Soup

If you’ve got leftover turkey, you’ve got soup and dumplings for dinner… and lunch, and dinner again.

• 1 carcass from a roast turkey
• 1 large onion, peeled and chopped
• 4 medium carrots, peeled and chopped
• 2 medium parsnips, peeled and chopped
• 2 large potatoes, peeled and chopped
• 4 ribs of celery, chopped
• 6 cups chicken stock
• 6 cups water
• 1 bay leaf
• 1 tsp chopped fresh thyme
• 1 tsp salt
• 1 tsp freshly cracked pepper
• 3 cups roast-turkey leftovers, chopped
• 1 cup frozen peas
• 1/2 cup chopped fresh parsley

For the dumplings

• 1 cup all-purpose flour
• 2 tsp baking powder
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 cup milk
• 1 tbsp oil (or melted butter)

To a large stockpot or Dutch oven, add the turkey carcass, onion, carrots, parsnips, potatoes, celery, chicken stock, water, bay leaf, thyme, salt and pepper. Cover, and bring to a boil over medium-high heat. Once boiling, reduce the heat to low, and let simmer 1 1/2 hours. Remove the carcass and the bay leaf, and add the chopped turkey, frozen peas and parsley.

In a small mixing bowl, whisk together the flour, baking powder, sugar and salt. Next, add the milk and oil, and stir until smooth. Using a teaspoon, drop dollops of the dumpling dough into the pot of simmering soup, and let them cook for two minutes before serving.