1 turkey carcass (about 5 lbs.), sectioned 12 cups water 1-1/2 cups coarsely chopped celery 5 carrots 1 large onion, quartered 2 teaspoons salt 3/4 teaspoon leaf thyme, crumbled 1 package (1/4 oz.) instant beef bouillon 1 bay leaf 6 tablespoons all-purpose flour 1/2 cup milk 1 small rutabaga (1 lb.), cubed 1/2 teaspoon around black pepper 1-1/2 lbs. cubed cooked turkey meat Combine turkey carcass, water, 1 cup of the celery, 2 carrots, onion, salt, thyme, bouillon and bay leaf in large 4-quart stockpot or Dutch oven. Bring to boiling. Lower heat and simmer, covered, for 1-1/2 hours. Strain stock; discard solids. Skim off fat using ladle or fat separator. Pick meat off bones when cooled; reserve. Slice remaining 3 carrots. Combine flour and milk in jar with tight-fitting lid; shake to combine. Pour stock into pot. Bring to simmering. Strain flour mixture through sieve into stock, stirring. Add rutabaga, ground pepper, remaining 1/2 cup celery and sliced carrots. Simmer 20 minutes or until vegetables are tender. Add turkey; cook 3 minutes or until heated through. Serve with Parsleyed Dumplings (recipe on page 115). Nutrient Value Per Serving without dumplings: 275 cal, 20 g prot, 7 g fat, 22 g carb, 795 mg sodium, 68 mg chol. soup 37