Ingredients
1 meaty leftover turkey carcass (from an 11-pound turkey)6 cups chicken broth6 cups water2 celery ribs, cut into 1-inch slices1 medium carrot, cut into 1-inch slices1 tablespoon poultry seasoning1 bay leaf1/2 teaspoon salt1/2 teaspoon pepperSOUP INGREDIENTS:1 medium onion, chopped2 celery ribs, chopped2 medium carrots, sliced1 cup fresh or frozen cut green beans1 package (10 ounces) frozen corn1 package (10 ounces) frozen peas2 cups biscuit/baking mix2/3 cup milk
Preparation
In a stock pot, combine the first nine 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 (refrigerate any remaining meat for another use); discard bones. Cut meat into bite-size pieces. Strain broth, discarding vegetables and bay leaf.
Return broth to pan; add the 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 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).
