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1
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.
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2
Bring the water to a boil, and then reduce the heat to maintain a gentle simmer and cook for 1 hour.
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3
Remove from the heat and strain the solids from the broth.
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4
Pour the liquid through a fine mesh strainer and reserve; you should have about 10-12 cups broth.
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5
Meanwhile, in a small bowl, whisk the eggs, flour, 1/2 teaspoon salt, and some black pepper together until smooth.
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6
Add the stuffing and mix until well combined; cover and reserve.
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7
Wipe the stockpot clean with a paper towel.
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8
Heat the oil in the pot over medium heat.
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9
Add the chopped onion and garlic and cook until soft and translucent, about 6 minutes.
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10
Add the sliced carrots and celery, thyme sprigs, and reserved broth and bring to a simmer; cook vegetables are just soft, about 10 minutes.
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11
Roll level tablespoons of the dumpling mixture into balls with wet hands (see note) and drop into the simmering soup; cook until dumplings float, 3-4 minutes.
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12
Gently stir in the turkey meat, corn, and season with salt and pepper, and simmer until heated through.
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13
Serve immediately.
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14
Note: Moistness of stuffing 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.
