Break the carcass in half and put it and any remaining scrapings and bits of turkey in a stock pot, preferably not aluminum. Throw in the onion, the celery and the bouquet garni (a combination of parsley, thyme and a bay leaf plus whatever else you think
Pour enough water over the bird to cover it, bring to a boil, turn the heat down, cover leaving the lid open a crack, and simmer for a 1 to 1 1/2 hours.
After the stock is cooked, strain out the solids. You can pick out whatever of the solids you wish to return to the stock, pieces of chicken, vegetables, etc. Or you can add any turkey leftovers to make a more substantial soup.
The Dumplings Dumplings are any dough, flavored any way, simmered or steamed rather than baked. From here we can go almost anywhere. But for the soup, we'll use a simple baking powder biscuit dough and flavor it with some chives. 2 cups King Arthur Unblea