Recipe Hearty Turkey Soup with Parsley Dumplings (Christmas)

Required Ingredients:

• 1 picked over turkey carcass
• 12 cups water
• 1 1/2 cups chopped celery
• 5 carrots
• 1 yellow onion, cut into wedges
• 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 fresh 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

Preparing/Cooking:

• 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.

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