In a large cast iron skillet, heat the olive oil. Stir in the carrots, celery, and garlic and cook--while stirring--over medium heat for 8-10 minutes. Transfer the veggies to the slow cooker.

Into the slow cooker, add the turkey stock, chopped turkey, sage, bay leaves, salt, and pepper. Stir all the ingredients until blended and then cover the slow cooker and cook for 2-3 hours on low (or 4-6 hours on high).

1 hour before the soup is finished, make the dumplings. In a medium bowl, combine all the dumpling ingredients and stir gently until combined.

Add the heavy cream to the soup and stir well. Then drop Tablespoon-sized dough balls into the soup. Each dumpling needs space to expand, but cover the soup with the dumplings. Cover the slow cooker and finish cooking. Once the soup is done, serve immediately.