• Pour cooking oil into a large pot or Dutch oven set over medium-high heat and add chopped carrots, celery, and onions. Saute until the vegetables begin to get tender, then add minced garlic and cook for an additional two minutes. Then, remove the vegetables from the pot and set them aside.
• Reduce the heat to medium-low, then melt butter in the pot and whisk in the flour to form a roux. Whisk the roux while cooking until it starts to turn a light brown. Then slowly add splashes of turkey stock into the flour mixture. Whisk the liquid until it has fully incorporated, then repeat until all the stock has been added.
• Return the sauted vegetables to the soup pot, along with the chopped turkey meat, fresh sage, and black pepper. Bring the soup to a simmer and cook for 30 minutes, then add heavy cream and parsley. Taste for salt, adjusting as needed.

Dumplings

• Combine all of the dumpling ingredients in a large bowl and work them together.
• When there are 15 minutes remaining to simmer the soup, wet your hands to prevent the dumpling mixture from sticking, and roll marble-sized dumplings between your palms and drop them into the soup. Let the soup continue to simmer, then serve.