In a medium heal lightly brown ground turkey, breaking it apart, and set aside. You dont need to cook it all the way thru.
Heat the broth in a pot until boiling with the celery and carrot, turn down to a simmer.
In a large bowl, whisk together the flour, baking powder, and pinch of salt. Add the butter to the flour mixture and combine mashing in with a fork.
Pour the buttermilk a little at a time into the flour and butter mixture and stir with a spatula to combine until it becomes a sticky dough. Be careful not to overwork the dough. The less it is mixed, the more tender the dumplings will be.
Using a teaspoon, spoon the dumpling batter a few at a time spacing them out into the simmering broth.
Continue adding dumplings until there are no more left. Add the ground turkey and simmer for 8 to 10 minutes or until the dumplings are tender and fluffy and the broth has thickened. Add in peas and cook for 1 - 2 more minutes.
Season with salt and pepper and garnish with parsley.