Turkey Soup With Parsley Dumplings Recipe

Combine turkey carcass, 1 cup celery, 2 carrots, onion, salt, thyme, cumin seed, bouillon, and bay leaf in a large 4-quart stockpot. Add enough water to cover and bring to a boil.

Lower heat and simmer for 1 1/2 hours. Remove carcass and when cool, pick the bones clean of all meat and reserve.

Strain stock and discard solids. Put the strained stock in the stockpot and place in the refrigerator overnight.

Next day, skim off the fat.

Combine flour and milk in a jar with a tight fitting lid. Shake to combine.

Bring the stockpot to a simmer. Strain the flour mixture through a sieve into the stockpot and stir. Add barley and stir.

Slice the remaining carrots. Add the parsnips, ground pepper, remaining 1/2 cup celery, Worcestershire sauce, and sliced carrots. Simmer 20 minutes until the vegetables are tender.

While the soup is simmering, prepare the dumplings: Combine parsley and bread in food processor. Process until they become medium sized crumbs. Add flour, baking powder, and salt. Process until just combined. Add milk and butter. Pulse the processor until just combined.

Drop mounded tablespoons of the dumpling mixture into the simmering soup. Place the lid on the pot and cook for 12 minutes or until the dumplings are dry in the center.

Add turkey meat and zucchini. Cook for 3 minutes more or until heated through.