Turkey Vegetable Soup with Stuffing Dumplings

Ingredients

• 1  bay leaf 
• 6 servings pepper black freshly ground to taste
• 10  peppercorns whole black
• 4  carrots peeled sliced coarsely chopped
• 4 stalks celery sliced coarsely chopped
• 1 cup corn kernels leftover
• 2 large eggs 
• 6 tablespoons flour all-purpose as needed plus more
• 2 sprigs thyme leaves fresh
• 6  garlic cloves smashed chopped
• 1 tablespoon olive oil extra-virgin
• 2 large onions chopped quartered
• 0.5 teaspoon salt as needed plus more
• 2 cups pepperidge farm sage and onion stuffing stuffing leftover
• 12 pound carcass from one roasted turkey 
• 2 cups turkey meat shredded leftover

Equipment

• bowl
• paper towels
• whisk
• pot
• sieve

Directions

1. Put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf, and peppercorns in a large stockpot and add enough cold water to just cover, about 2 quarts. Bring the water to a boil, and then reduce the heat to maintain a gentle simmer and cook for 1 hour.
2. Remove from the heat and strain the solids from the broth.
3. Pour the liquid through a fine mesh strainer and reserve; you should have about 10 to 12 cups broth.
4. Meanwhile, in a small bowl, whisk the eggs, flour, 1/2 teaspoon salt, and some black pepper together until smooth.
5. Add the stuffing and mix until well combined; cover and reserve.
6. Wipe the stockpot clean with a paper towel.
7. Heat the oil in the pot over medium heat.
8. Add the chopped onion and garlic and cook until soft and translucent, about 6 minutes.
9. Add the sliced carrots and celery, thyme sprigs, and reserved broth and bring to a simmer; cook vegetables are just soft, about 10 minutes.
10. Roll level tablespoons of the dumpling mixture into balls with wet hands (see note) and drop into the simmering soup; cook until dumplings float, 3-4 minutes. Gently stir in the turkey meat, corn, and season with salt and pepper, and simmer until heated through.
11. Serve immediately.