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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

1. 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 for 2 to 3 hours. Strain broth through fine mesh colander lined with cheese cloth. Pick meat off of bones when cool enough to handle and set aside. Discard carcass and vegetables. Return broth to pot and skim off any fat.
2. Soup: Add fresh vegetables with seasonings, rice, salt and pepper to taste. Simmer gently for 30 minutes. Add leftover turkey meat. Adjust seasonings by adding more salt, pepper, lemon juice or bouillon, if needed.
3. Chive Dumplings (optional): Mix Bisquick, milk, egg and chives. Drop by spoonfuls into simmering

Makes 8 servings.

Nutrition Facts
Amount Per Serving
Calories: 486
Calories from fat: 116
Total fat: 13 gm
Saturated fat: 3 gm
Cholesterol: 84 mg
Sodium: 351 mg
Carbohydrate: 52 gm
Protein: 41 gm

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.

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