Turkey bones (may be kept frozen until ready to use)
2 tbsp. minced onions
Bay leaf
1/2 tsp. pepper
1/4 tsp. garlic powder

Boil all of the above 4 to 5 hours. Strain out bones. Add:

1 c. leftover gravy, if available
1 or 2 c. leftover turkey meat (may be kept frozen, etc.)
4 or 5 stalks celery, chopped

May substitute 1 can undiluted chicken or turkey gravy.

Boil 1 more hour.

EGG DUMPLINGS:

3 eggs
Salt (either Crazy salt or plain)
Flour

Beat eggs, add flour, several tablespoons at a time, adding salt with each addition of flour until mixture forms a soft dough. Drop by spoonfuls into boiling soup. Boil at least 1/2 hour. Serve.