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.

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.