Turkey Dumpling Soup

1 meaty leftover turkey carcass (about 11 pound turkey)
6 c water
6 c chicken broth
2 celery ribs, cut into 1" slices
1 medium carrot, cut into 1" slices
1 Tbsp poultry seasoning
1 bay leaf
1/2 tsp salt
1/2 tsp pepper
Soup Ingredients:
1 medium onion, chopped
2 celery ribs, chopped
1 c fresh or frozen cut beans
10 oz pkg frozen corn
10 oz pkg frozen peas
2 c biscuit/baking mix
2/3 c milk
In a large Dutch oven, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 3 hours. Remove carcass and allow to cool. Remove meat and set aside 4 cups for soup; discard bones. Strain broth, discarding and bay leaf. Return broth to Dutch oven; add onion, celery, carrots, and beans. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Add corn, peas and reserved turkey. Bring to a boil; reduce heat. Combine biscuit mix and milk. Drop by teaspoonfuls onto 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).

Makes 16 servings.

Source: Debbie Wolf

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