Turkey Vegetable Dumpling Soup


1.5 quarts turkey broth (see below)
1/2 medium onion, chopped
2 celery ribs, chopped
16 oz. bag mixed vegetables
1/2 tablespoon poultry seasoning
2 cups turkey

2 cups biscuit/baking mix
2/3 cup milk


- In stock pan combine turkey broth, onion, celery, mixed vegetables, and seasoning. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Add turkey and bring to a boil; reduce heat.
- Combine biscuit mix and milk. Drop by teaspoonfuls into simmering broth. Cover and simmer for 10 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Turkey Broth
1 meaty leftover turkey carcass
8 cups chicken broth
2 celery ribs, cut into 1-inch slices
1 medium carrot, cut into 1-inch slices
1/2 medium onion, sliced
1 tablespoon poultry seasoning
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper

- In a stock pot, combine the Turkey Broth ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours.
- Remove carcass and allow to cool. Remove meat and set aside 2 cups for soup. Discard bones. Cut meat into bite-size pieces. Strain broth, discarding vegetables and bay leaf.