It is a Hungry family tradition, going back to Gommie and before, to make something unappetizingly labeled "turkey carcass soup" right after Thanksgiving. Love the soup, not so much the name. It's basically turkey stock (bones, carrots, onions, celery, leftover gravy, salt, pepper) with noodles and leftover turkey meat.
And now I've adapted it a bit. See, my kids are new devotees of Gommie's Chicken and Dumplings, not to be confused with TJ's Chinese chicken dumpling potstickers. They especially love the doughy homemade dumplings, which I adored as a child (whose recipe is this, anyway?). So, I've made two pots in a week, adding extra vegetables (either bagged mix or carrots etc from the fridge) to make it more substantial. And I leave the chicken out until serving or sometimes entirely, if we used it for something else. I'm tempted to double the dumplings but that has always seemed like too much.
Anyway, this year I made what I could call "turkey n' dumplin' soup." And it was a hit, though I have a whole stock pot of soup leftover but no dumplings.
Which means I should've doubled the dumplings.
1 cup flour
1 teaspoon salt
1/3 cup milk
additional: 1-2 tablespoons butter and 1/2 cup milk
Combine flour, salt, and milk. Roll out on floured surface and cut into diamond shapes (don't know why). Drop in layers into near boiling broth. Do not stir. Cook 10-15 minutes, until dumplings float. Add butter and milk to broth and simmer 5-10 more minutes. Serve.