Making the Dumplings

1. Prepare the dumpling dough 1 day in advance and rest overnight
2. Sift the flour, salt and baking powder together
3. Cut in the shortening until it makes crumbs
4. Add the milk and make a stiff dough by hand or with a dough hook in a mixer
5. Flour your rolling surface and knead the dough by hand into a ball
6. Cut in half and knead each half into a ball
7. Flour your surface again and use a rolling pin to roll out the dough 1/4″ thick
8. Use a knife to cut strips 1″ wide, then cross cut the strips into 2″ long pieces
9. Re-roll the scraps and repeat the process until all the dough is used
10. Place the cut dumplings onto a parchment covered baking sheet
11. Cover the dumplings with a clean kitchen towel and let rest and dry overnight

Cooking the Dumplings

1. In a large pot, bring the chicken stock, turkey drippings, carrot and celery to a gentle boil for about 30 minutes
2. Add salt and pepper to taste and don’t be afraid to salt it until it tastes briny like water you would use for spaghetti
3. Gently drop the dumplings into the pot. Cover and boil for about 10-12 minutes
4. Remove from heat, but keep warm until ready to serve