A tasty family recipe from Michael Symon!

1 yellow onion (peeled, quartered)
1 large carrot (peeled, cut in 1-inch pieces)
1/2 head celery (cut into 1-inch pieces)
1 head garlic (halved width-wise)
1 small bundle thyme
1 small bundle parsley stems
1 fresh bay leaf
1 tablespoon black peppercorns
1 tablespoon coriander seeds
turkey necks and backs
turkey wings
2 gallons water
2 large eggs (beaten)
1/4 cup whole milk
1/4 teaspoon nutmeg (freshly grated)
1/4 cup chives (finely sliced)
1 cup flour
Kosher salt and freshly ground black pepper (to taste)
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large onion (peeled, diced)
2 large carrots (peeled, diced)
6 ribs celery (diced)
1 small head savoy or green cabbage (sliced)
1 and 1/2 gallons reserved turkey stock (recipe above)
2 tablespoons dill (finely chopped, to garnish)
Kosher salt and freshly ground black pepper (to taste)

If using a pressure cooker, add onions, carrots, celery, garlic, thyme, parsley stems, bay leaf, peppercorns, coriander seed, turkey necks, backs, wings to the pressure cooker. Cover with water, until the bones are completely submerged, ensuring that the entire pot is not more than two-thirds full. Cover, lock the lid into place and program to high pressure. Place the pressure cooker over high heat. Once the contents of the pot have reached high pressure, decrease the temperature to low. Allow to cook for at least 40 minutes. Remove from heat and allow the pressure to release naturally, about 10-15 minutes. Remove the lid and strain the stock.
For the Dumplings: Whisk together the eggs, milk, nutmeg and chives. Season well with salt and pepper then whisk in the flour until smooth. Cover the bowl and allow to rest until needed to finish the soup.
For the Soup: In a stock pot over medium-high heat, add the olive oil, butter, onions, carrots, celery, salt and pepper. Cook until vegetables are softened, about 5-7 minutes. Stir in the cabbage and season with salt and pepper. Cook until the cabbage begins to wilt, then add the turkey stock and bring to a simmer. Simmer for 45 minutes, allowing all the flavors to come together.
Bring the soup to a gentle boil and add in the dumplings by placing the batter on a damp cutting board and using a bench scraper or knife to cut into bite sized dumplings. Drop the dumplings into the boiling soup, and wait for them to float to the surface. Continue to boil for another minute, stir in the dill and serve.
Tip: Make the stock ahead of time and freeze until ready to make the soup