1/4 c unsalted butter
2 c carrots, medium dice
2 c onions, medium dice
2 c celery, medium dice
2 c leeks, medium dice
4 lbs TURKEY carcass/scraps and bones from roasted birds
2 c fresh butternut squash or pumpkin, peeled and diced
4 c leftover herbed bread dressing
6 Large eggs, slightly beaten
1/4 c fresh sage, chopped
2 tsp chopped fresh garlic
1/3 c unsalted melted butter
1/4 c Parmesan cheese, grated
Melt 1/4 cup butter in a heavy stock pot over medium heat. Sauté carrots, onions, celery and leeks in butter about 5 minutes or until tender.
Add turkey carcass/scraps and cold water to cover. Simmer, uncovered, 1-1/2 hours.
Strain soup and season to taste. Add squash/pumpkin. Simmer until tender. Reserve warm.
In a bowl, combine stuffing, eggs, sage, garlic and 1/3 cup melted butter. Scoop heaping tablespoons of stuffing mixture into soup and cook 10 minutes over low heat.
Adjust seasonings as needed.
Ladle soup and a few dumplings into deep bowls and sprinkle with cheese.