Step 1

In a large soup pot, boil 1 (7lb) turkey carcass with 12 cups of water, onion, carrots, celery, garlic, fresh parsley, salt and pepper. Bring to a boil then cook on medium heat for 1 hour.

Step 2

Remove turkey carcass from the soup pot, skim to make sure no bones are left behind. Remove the bunch of parsley from the pot as well and discard.

Step 3

Bring the broth and vegetables up to a boil.

Step 4

Combine flour, stuffing, two eggs beaten, and chives. Mix well until all the ingredients are blended well together. The dumplings will be sticky.

Step 5

Reduce the heat to medium. Make small golf ball like size dumplings and begin to carefully drop the dumplings into the soup pot. Repeat until you've used half the batter.

Step 6

Carefully stir the soup. Once the first batch of dumplings are done proceed to finish dropping in the remainder of the stuffing dumpling mixture. Cook for 10 minutes.

Step 7

Add the 2 cups of cooked leftover turkey. Reduce heat to low and simmer for 5 additional minutes.

Step 8

Ladle soup into bowls. Top with additional chives if desired.