After a big holiday like Thanksgiving (or, really, anytime you decide to make a turkey) you’re left with a ton of leftover bird. Well, this is the recipe you want to make with it. Healthy, hot, flavorful and filling. It doesn’t get much better than this.

Turkey Dumpling Soup with Carrots and Thyme

Recipe serves 8.

Ingredients:

1 turkey carcass, broken up into pieces
8 C. water
4 chicken bouillon cubes
1 (10 oz.) can of diced tomatoes
1 celery stalk, diced
1 carrot, diced
1 turnip, peeled and diced
1 lg. onion, chopped
2 tsp. dried parsley
1 bay leaf
1 tsp. dried thyme
1/2 tsp. dried rosemary
salt, to taste

Dumplings:
11/2 C. flour
2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. dried rosemary
1/2 tsp. freshly ground black pepper
2 tsp. dried parsley
3 tbsp. shortening
3/4 C. milk

Instructions: 1. Place the turkey carcass in the crock pot and cover with water. Add bouillon cubes.

2. Stir in tomatoes, celery, carrot, turnip onion, parsley, and thyme. Add bay leaf.

3. Cover and cook on low for 7 hours.

4. Remove carcass from soup. Pick any meat from the bones and add to the crock pot.

5. To make dumplings, stir together flour, baking powder, salt, pepper, rosemary and parsley in a medium mixing bowl.

6. Using a fork or a pastry cutter, cut the shortening into the dry ingredients until the mixture looks like coarse crumbs.

7. Bit by bit, add enough of the milk to moisten the flour mixture, but leaving it thick enough to make mounds on the end of a spoon.

8. Drop batter by spoonfuls into the crock pot. Do no stir.

9. Cover, turn heat to high and cook for 20 minutes more. Don’t lift the lid.

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