Hearty Turkey Soup with Parsley Dumplings 
Makes 8 serving

1 picked over turkey carcass
12 cups water
1 1/2 cups coarsely chopped celery
5 carrots
1 onion, quartered
2 teaspoons salt
3/4 teaspoon dried thyme
1 bouillon cube
1 bay leaf
6 tablespoons all-purpose flour
1/2 cup milk
1/2 teaspoon ground black pepper
1 1/2 pounds turkey, cooked and cubed
1/2 cup chopped parsley
2 slices bread, quartered
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
4 tablespoons butter or margarine, melted
                   
1. 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. 
2. 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.
3. Slice remaining 3 carrots. Add rutabaga, ground pepper,
   remaining 1/2 cup celery, and sliced carrots. Simmer 20
   minutes, or until vegetables are tender. 
4. 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. 
5. 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.