Hearty Turkey Soup with Parsley Dumplings
This is a delicious twist on the traditional way to use up leftover turkey.
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.
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.