Hearty Turkey Soup with Parsley Dumplings

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.