At the restaurant we poach these dumplings in salted water ahead of time and then crisp them to order, floating the browned dumplings in the broth. This makes for a nice touch but the dumplings are also perfectly well suited to being poached in the turkey broth and served that way. It should go without saying that this recipe can be made with chicken as well.

• 1 turkey carcass
• 2 onions
• 5 cloves garlic
• 10 sprigs of thyme
• 2 C white wine
• 1 bu carrots
• 1 batch of dumpling dough

1. Pick all the meat from the leftover turkey and roughly chop
2. In a large stock pot, cover the turkey bones with water and bring to a boil
3. When boiling, turn down and simmer until the broth is golden and tastes of turkey
4. Meanwhile, slice the onions thinly and mince the garlic
5. Tie the thyme with butchers twine
6. Heat a glug of oil until shimmery and then fry the thyme in the oil
7. Turn to low and add the onions and garlic with big pinches of salt and pepper
8. Sweat until translucent
9. Add the white wine and cook until fully reduced
10. Cut the carrots into large chunks
11. Add the carrots and 2 C of the stock and simmer until tender
12. Strain the rest of the turkey stock
13. Add the picked turkey meat and strained stock
14. Taste and adjust seasoning
15. Roughly chop the parsley
16. Poach the dumplings in the turkey stock according to the dumpling recipe.
17. Serve with a big pinch of the chopped parsley