Broth:
- 32 oz
leftover turkey, cut into pieces
- 1 Tbsp.
olive oil
- 3 to 4
ribs celery, coarsely chopped (leaves
included)
- 1 large
onion, quartered
- 3
carrots, cut into pieces
- water as
needed (to barely cover carcass)
- 1 Tbsp.
peppercorns, black
- 3
cloves, whole
- 2 bay
leaves
- 1 lemon
Soup:
- 6 to 8
cups vegetables, fresh (carrots, broccoli,
corn, etc.)
- 1 tsp.
thyme, dried
- 1 tsp.
oregano
- 1 cup
long grain rice, uncooked (or more for
desired thickness)
- bouillon
as needed
Dumplings:
- 1 cup
Bisquick
- 1/3 cup
water
- 1 egg
- chives,
dried or fresh as needed
Broth:
- Sauté
celery, carrots, and onions in hot oil on
medium heat until softened (8-10 minutes)
- Add
turkey leftovers, 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".
- Return
broth to pot and skim off any fat.
- Add to
pot 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.
Chive
Dumplings :(optional)
Mix Bisquick, water, egg and chives. Drop by
spoonfuls into simmering soup. Cook covered
10 minutes and then uncovered for 10
minutes.
SERVING: 8 |
