#1:

1 roasted turkey carcass
1 celery heart with leaves
1 onion, quartered
1 carrot, quartered
1 sm. bay leaf
2 sprigs fresh thyme

#2:

6 peppercorns
1 c. chopped celery
1 c. sliced carrots
1 can Swanson's chicken broth
3 c. diced, cooked turkey

#3 DUMPLINGS:

1/4 c. minced onion
2 tbsp. butter
3/4 c. milk
3 tbsp. oil
1 1/2 c. flour
1 tbsp. baking powder
3/4 tsp. salt
1 tbsp. minced parsley

Place all of #1 in large stockpot with enough water to cover carcass. Simmer 30 minutes. Remove any scum on surface. Continue to simmer for 3 hours. Remove any skin, bones from soup and discard.

Add #2 ingredients and enough water to make 8 cups of liquid. Season to taste. Simmer until almost tender.

#3 Saute onion in butter until tender. Remove from heat and stir in milk and oil. Combine flour, baking powder, salt and parsley in bowl, add onion mixture to dry ingredients. Mix until moistened. Drop by tablespoonful into boiling soup. Cover and return to boil. Reduce heat and simmer 12 to 15 minutes.

Makes 8 servings.