Ingredients

Turkey soup with fresh vegetables, long grain rice, peppercorns, and chive dumplings. Submitted by Regina Bedarf. Thanksgiving Turkey Soup Broth: 1 Honeysuckle White Whole Turkey, leftover, cut in pieces (carcass) 1 tablespoon olive oil 3 to 4 ribs celery, coarsely chopped (leaves included) 1 large onion, quartered 3 carrots, cut into 1-inch pieces Water as needed (to barely cover carcass) 1 tablespoon peppercorns, black 3 cloves, whole 2 bay leaves 1 lemon Soup: 6 to 8 cups vegetables, fresh (carrots, broccoli, corn, etc.) 1 teaspoon thyme, dried 1 teaspoon oregano 1 cup long grain rice, uncooked (or more for desired thickness) bouillon as needed 1 Honeysuckle White Whole Turkey, leftover meat Dumplings: (optional) 1 cup Bisquick baking mix 1/3 cup milk 1 large egg Chives, dried or fresh as needed

Description

Broth: Sauté Celery, Carrots, And Onions In Hot Oil On Medium Heat Until Softened (8-10 Minutes) Add Carcass, Peppercorns, Cloves, Bay Leaves And Juice Of 1 Lemon. Cover With Water; Bring To Boil; Reduce Heat And Simmer Gently

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