Heat a 4 quart soup pot to medium heat on the stove with 1 tablespoon rice bran oil. Sweat the carrots, onions, and celery with a pinch of salt until soft and translucent, about 5 minutes. Add the turkey, stock, parsley, peas, and potatoes, and simmer until the potatoes are tender, about 20 minutes.
While the soup is cooking, make the dumpling batter. Combine the dry ingredients in a medium bowl. Stir in the egg, coconut oil, and enough milk to make a stiff but moist batter. Drop teaspoonfuls into the soup, and cover.
Cook for another 15 to 20 minutes at a medium low heat.