-
1
Melt the butter in a large soup pot.
-
2
Add the carrots, parsnips, onion, celery root, garlic and a good pinch of salt and cook over moderately high heat for 5 minutes, stirring occasionally.
-
3
Add the stock and bring to a simmer.
-
4
Add the turkey carcass and bones and the bay leaves and bring to a simmer, skimming as necessary.
-
5
Reduce the heat to low, cover partially and simmer for 1 hour.
-
6
Remove the turkey bones and carcass from the soup and let cool slightly; discard the bay leaves.
-
7
Refrigerate the turkey and the soup separately overnight.
-
8
Skim the fat off the surface of the soup and reserve for making the dumplings.
-
9
Measure the reserved turkey fat and add enough butter to make 1/2 cup, then transfer to a medium saucepan.
-
10
Add the milk and bring to a simmer over moderately high heat.
-
11
Season with the salt, pepper and nutmeg.
-
12
Remove from the heat and, using a sturdy wooden spoon, stir in the flour until the dough is smooth and pulls away from the side of the pan.
-
13
Add the tarragon, then beat in the eggs 1 at a time and stirring until fully incorporated between additions.
-
14
Bring the soup to a simmer.
-
15
Drop tablespoons of the dumpling dough into the soup and simmer for 10 minutes, until firm.
-
16
Add the diced turkey to the soup and cook for 1 minute.
-
17
Ladle into shallow bowls and serve.
