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1
To make the stock:
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2
Divide the turkey carcass into smaller pieces, place the meat on the plate aside.
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3
Add the bones in a large, deep pot and add cold water to cover, about 5 quarts.
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4
Add the onion, celery, the 3 quartered carrots and the bay leaf.
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5
Tie the parsley and thyme together with twine and add to the pot, then cover and bring to a simmer over medium heat.
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6
Uncover, reduce the heat to medium low and cook about 4 hours.
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7
Remove the bones and vegetables with a skimmer and discard, then strain the stock through a fine-mesh strainer.
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8
Bring the stock back to the pot and simmer over medium-high heat until reduced by half, about 40 minutes (you should have about 8 cups stock).
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9
About 45 minutes before serving.
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10
Prepare the dumplings.
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11
Keep covered with plastic wrap while you make the stew.
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12
To make the stew:
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13
Melt the butter in a large, wide pot over medium heat.
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14
Stir in the shallots and cook until soft, 2 to 4 minutes.
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15
Add the flour and cook, stirring, about 35 seconds.
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16
Gradually add the stock, stirring, and bring to a gently simmer.
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17
Season with salt and pepper.
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18
Stir in the sliced carrots and parsnips, cover and cook 6 minutes.
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19
Stir in the turkey meat, lemon juice and green beans.
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20
Place the dumplings in a single layer (leave as squares or pat into rounds).
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21
Cover and simmer until the dumplings are cooked through, 18 to 22 minutes.
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22
Top with chives in the serving bowl and serve warm.
