Turkey carcass & any skin, scraps & jelled bits
Water
1 lg. onion, chopped
2 c. chopped celery, including tops
Salt & pepper
Norwegian Dumplings
1/2 c. chopped fresh parsley

Place turkey carcass and pieces in soup kettle. Cover with water. Bring to a boil uncovered and simmer slowly about 45 minutes, adding water as necessary to keep carcass covered. Strain out solids. Add onion and celery to broth. Cook until tender, about 15 minutes. Season with salt and pepper.

Prepare Dumplings: Drop one at a time in stock. Cook uncovered about 20 minutes. Just before serving add parsley.

DUMPLINGS:

2 c. milk
2 tbsp. butter
2 tbsp. sugar
1/2 tsp. nutmeg
1 1/4-1 1/2 c. flour

In medium saucepan bring milk, butter, sugar and nutmeg to a simmer, stirring until butter melts and sugar dissolves. Reduce heat to low and stir in flour. Beat vigorously until smooth, removing from heat. Shape into walnut sized balls.