• Cut turkey into bite sized pieces and set aside.
• NOTE: Make dumplings before beginning to heat broth so that they are ready when broth is heated.
• Dice onions, celery and grate carrots and add to Dutch oven or pot with 2 T butter and saute until softened.
  
• Add chicken broth to the pot with vegetables.
• Add spices and Better than Bouillon and bring to a boil.

Dumplings

• If using all purpose flour, mix flour in a bowl with the salt and baking powder.

  If using self rising flour, omit adding salt and baking powder and add flour to a mixing bowl.
• Cut in the shortening, butter, or coconut oil with a pastry blender or two knives until it looks like coarse crumbs.

  **If using chicken broth as your "fat", stir into flour.
  
• Make a "well" in the center of the dough in the bowl and add the milk. Stir until the dough clings together.
• Add dough to a lightly floured parchment paper and with make sure that the dough is not overly sticky.
• Roll out dough with a lightly floured rolling pin or pastry roller to about 1/4-1/2" thickness.

  TIP: Don't overwork so that dumplings will stay light and not dense.
• Cut out in strips about one inch wide and long.
  
• When broth is boiling, drop prepared dumplings one at a time and stir to keep dumplings separated.
• When all dumplings have been added, add turkey into the pot and stir until heated, just a few minutes.
  
• Dumplings are ready when they are puffy and the broth has thickened a bit.
  
• Ladle and enjoy!