1. In a large Dutch oven over medium high heat, melt turkey fat or butter with olive oil. Add raw onions, leeks, garlic, carrots, celery and parsnips. Stir and cook for five minutes. Add white wine and deglaze pan. Add spinach, green beans, stock, salt, pepper and savory and stir. Turn off burner and hold.

To Prepare the Dumplings:

1. In a large bowl, place bread and milk. Mush together until the bread is soaked. Then squeeze out and discard any milk left after squeezing. Add potatoes, onions, parsley, salt, pepper, nutmeg, marjoram, beaten eggs and only enough bread crumbs to bind the mixture. The mixture should be soft but firm enough to roll in your hands and keep its shape. Divide the mixture into 24 even balls and roll round.
2. Clean out the bowl and add the flour. Roll the dumplings in the four to coat all sides.
3. Return heat to soup and bring to a boil. Drop in the dumplings, cover the pot and bring back to a boil. When the soup starts to boil, use a wooden spoon or spatula to make sure dumplings are not sticking to bottom. Then cover the pot, bring to a simmer and cook 15 minutes.
4. Remove lid, add cooked turkey and stir. If you were using leftover cooked vegetables instead of fresh, add them now. Bring the soup up to serving temperature and serve three dumplings per person in a large bowl with a few ladles of the soup over.
5. Note: Alternatively, you can cook the dumplings separately by dropping them into boiling water for 15 minutes, again making sure they don’t stick to the pot bottom. Then serve with soup that has been cooking at the same time.