FOR THE DUMPLINGS:
1 cup Flour
1/4 cup Milk
1/4 teaspoon Nutmeg
1/4 cup Chopped Chives
FOR THE SOUP:
8-10 pound Turkey (removed from bones)
1 1/2 gallons Turkey Stock (made from Turkey)
2 tablespoon Unsalted Butter
1 large Onion (diced)
2 large Carrots (diced)
1 bunch Celery (diced)
2 Cloves Garlic (minced)
1 cup Tarragon (chopped)
Roasted Turkey Meat pulled and roughly chopped
2 gallons Chicken or Turkey Stock (prepared or a good quality brand)
FOR THE DUMPLINGS: Make a well in the flour in a large bowl. In a separate bowl, whisk together eggs and milk. Add the eggs and milk mixture to the well, then add the nutmeg and chives and whisk all together until smooth.
FOR THE SOUP: Heat butter over medium heat in a large stockpot. Add the vegetables with a large pinch of salt, and sweat the vegetables until translucent. Add the pulled turkey and stock, cover and bring to a simmer. Continue to simmer for 45 minutes.
Bring soup to a boil and cut in dumplings by placing batter on a damp cutting board and using a bench scraper or knife to cut into bite sized dumplings. Drop the dumplings into the boiling soup, and wait for them all to float to the surface. Let boil another minute, add tarragon, and serve.