Carcass from one 12-14 pound roasted turkey, picked clean, plus 2 cups shredded cooked turkey meat (divided use)
2 large onions, 1 quartered and 1 chopped (divided use)
4 peeled carrots, 2 coarsely chopped and 2 sliced (divided use)
4 stalks celery, 2 coarsely chopped and 2 sliced (divided use)
6 garlic cloves, 4 smashed and 2 chopped (divided use)
1 bay leaf
10 whole black peppercorns
2 large eggs
6 tablespoons flour, plus more as needed
1/2 teaspoon salt, plus more as needed
Freshly ground black pepper, to taste
2 cups leftover dressing
1 tablespoon extra-virgin olive oil
2 sprigs fresh thyme
1 cup leftover corn kernels
Put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf and peppercorns in a large stockpot and add enough cold water to just cover, about 2 quarts. Bring the water to a boil, and then reduce the heat to maintain a gentle simmer and cook for 1 hour.
Remove from the heat and strain the solids from the broth. Pour the liquid through a fine mesh strainer and reserve; you should have about 10 to 12 cups broth.
Meanwhile, in a small bowl, whisk the eggs, flour, 1/2 teaspoon salt and some black pepper together until smooth. Add the leftover dressing and mix until well-combined; cover and reserve.
Wipe the stockpot clean with a paper towel.
Heat the oil in the pot over medium heat. Add the chopped onion and garlic and cook until soft and translucent, about 6 minutes.
Add the sliced carrots and celery, thyme and reserved broth and bring to a simmer. Cook until vegetables are just soft, about 10 minutes.
Roll level tablespoons of the dumpling mixture into balls with wet hands(see Note) and drop into the simmering soup. Cook until dumplings float, 3 to 4 minutes. Gently stir in the turkey meat and corn and season with salt and pepper, then simmer until heated through.
Makes 8 servings.
Note: Moistness of dressing can vary; if the dumpling dough is too soft to roll, add flour a teaspoon at a time until it is firm enough to hold its shape while rolling.