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Prepare the Dumplings: In a medium mixing bowl, combine eggs, stuffing, flour, and chives. Mix together with spatula until all ingredients are blended well. With gloves, form small golf ball-sized dumplings. The dumplings will be very sticky! You should end up with around 8-10 dumplings. Set aside for later.
Sauté the Mirepoix: In a large soup pot, melt butter over medium-high heat. Add onions, carrots, celery, garlic, salt, and pepper, and cook covered, stirring occasionally, until onions turn translucent, around 5-7 minutes.
Build the Broth: Add turkey, gravy, chicken broth and thyme. Bring pot to a boil over high heat, then reduce to medium-low and simmer, covered, until carrots are tender and flavors meld, around 10 minutes.
Final Step – Dumplings! Add stuffing dumplings carefully, one at a time. Increase heat to medium for a stronger simmer. Cook until dumplings are floating, around 10 more minutes. Try not to stir much after adding the dumplings to make sure they do not break apart.