In a large stockpot or Dutch-oven set over medium-high heat, add 2 tablespoons extra virgin olive oil and diced onion with a pinch of salt and pepper. Sauté for 4-5 minutes, then add in 2 ribs of chopped celery and 2 chopped carrots with another pinch of salt and pepper. Continue cooking, stirring occasionally, for another 6-8 minutes until the vegetables are slightly softened and the onions are a bit translucent but not browning.

Now add in 2-3 cloves of minced garlic and thyme leaves and continue stirring and sautéing another 1-2 minutes. Pour in 8 cups of turkey stock and bring it to a boil. Once boiling, cover and lower to a simmer. Allow the soup to simmer, stirring occasionally, until the flavors can meld and the vegetables finish softening, about 15-20 minutes.

Before adding the dumplings, give the soup a quick taste and add more salt and pepper if needed.

Turn the heat back up to medium for a stronger simmer on the soup. Using a 1-1 ½ tablespoon cookie scoop, scoop out balls of the stuffing dumplings and drop into the soup. Alternatively, grab some stuffing with your hands and roll into shaggy balls slightly smaller than golf balls. Cover the soup again and cook another 3-4 minutes at a strong simmer until the dumplings are floating and no longer eggy.

Remove the cover and stir in 2cups of chopped or shredded turkey and roughly 1 tablespoon of finely chopped flat-leaf parsley, flipping the dumplings over. Lower the heat to a simmer again and continue cooking for another 5 minutes, until the turkey is heated through.

Ladle into bowls and serve hot. Top with additional fresh thyme or parsley if desired.