In a heavy bottomed Dutch oven or large wide pot, over medium heat, add turkey broth, water, butter and all seasonings (poultry seasoning, onion powder, garlic powder, sea salt, parsley, basil, and pepper). Cover and bring to a boil.
Meanwhile, chop turkey into bite sized pieces. Add to the pot. Stir to combine and cover.
In a medium bowl combine flour and milk and whisk together to combine well. (Alternatively, you can also use a sealable container such as a large mason jar to shake it up.) This creates a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into the pot, stirring constantly. Add frozen vegetables and cover.
While that’s cooking, combine dumpling ingredients in a medium bowl. Mix well with a fork. You can use your hands if you don’t mind getting messy like me. Remove cover from the soup pot and stir well.
Scoop dumpling batter into small tablespoon sizes and drop dumplings into the soup one tablespoon at a time. I just make little clusters with my hands and drop them in, but you can use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook until soup is thick enough to coat the back of a spoon, about 10 minutes.