View source for Turkey Dumpling Stew

===Ingredients===
*1 leftover roasted turkey carcass, plus 3 to
*4 cups shredded turkey meat
*1 onion, quartered
*2 stalks celery, quartered crosswise (save the leaves for the Dumplings)
*1 pound carrots (3 quartered crosswise; the rest thinly sliced)
*1 bay leaf
*3 sprigs parsley
*3 sprigs thyme
====Dumpling Dough====
*4 tablespoons unsalted butter
*4 shallots, minced
*1/4 cup all-purpose flour
*Kosher salt and freshly ground pepper
*1 pound parsnips, peeled and thinly sliced
*Juice of 1/2 lemon
*1 pound green beans, trimmed and cut into 1-inch pieces
===Directions===
*Make the stock: 
#Pull the turkey carcass apart into smaller pieces; setthe meat aside. 
#Put the bones in a large, deep pot and add cold water to cover, 4 to 5 quarts. 
#Add the onion, celery, the 3 quartered carrots and the bay leaf. Tie the parsley and thyme together with twine and add to the pot, then cover and bring to a simmer over medium heat. #Uncover, reduce the heat to medium low and cook 3 to 4 hours. 
#Remove the bones and vegetables with a skimmer and discard, then strain the stock though a fine-mesh strainer.
#Return the stock to the pot and simmer over medium-high heat until reduced by half, 30 to 40 minutes (you'll have about 8 cups stock).
#About 45 minutes before serving, prepare the Dumplings. Keep covered with plastic wrap while you make the stew.
===Make the stew=== 
#Melt the butter in a large, wide pot over medium heat. 
#Add the shallots and cook until soft, about 3 minutes. Add the flour and cook, stirring, 30 seconds. 
#Gradually add the stock, stirring, and bring to a simmer. Season with salt and pepper. 
#Add the sliced carrots and parsnips, cover and cook 5 minutes.
#Stir in the turkey meat, lemon juice and green beans. Add the Dumplings in a single layer (leave as squares or pat into rounds). 
#Cover and simmer until the dumplings are cooked through, about 20 minutes. Ladle into bowls; top with chives.
===Dumplings===
#Whisk the flour, herb mixture, baking powder, baking soda, salt and 1/4 teaspoon pepper. Cut in the butter with a pastry blender until sandy. Stir in the buttermilk.
#Turn out onto a floured piece of parchment paper. Pat into a 3/4-inch-thick rectangle.
#Cut the dough into rough 2-inch squares with a large knife. Cover with plastic wrap