A healthy, satisfying, and savory dish for all of the leftover turkey from Thanksgiving. This soup is remarkably versatile - we like dried parsley in ours, but most herbs will work well!

Heat a 4 quart soup pot to medium heat on the stove with 1 tablespoon rice bran oil. Cook the carrots, onions, and celery with a pinch of salt until soft and translucent, about 5 minutes. Add the turkey, stock, parsley, peas, and potatoes, and simmer until the potatoes are tender, about 20 minutes.

While the soup is cooking, make the dumpling batter. Combine the dry ingredients in a medium bowl. Stir in the egg or egg replacer, coconut oil. Drop teaspoons of milk into the bowl until you’ve made a stiff but moist batter. Form into dumplings. Drop dumplings into the soup, and cover.

Cook for another 15 - 20 minutes on medium low heat. Serve warm, it’s like a second Thanksgiving!