Turkey and Dumpling Soup

True or False: It's the day after Thanksgiving and your fridge is loaded down with leftovers from the day before. I'm going to go with True.

While you definitely can't go wrong with just heating up a little turkey, mashed potatoes and drizzling on a little gravy, here is a great recipe if you want something a little different or have more turkey than you know what to do with! Plus this the perfect thing to make on a cold rainy day like today! )Well, at least here in Louisiana--even though it was 80 degrees yesterday!)

Ingredients
1 tablespoon oil or butter
3/4 cup chopped yellow onion (1 small onion-baseball size)
3/4 cup chopped celery
3/4 cup chopped carrot
1 tablespoon flour
8 cups turkey stock, see below for recipe or purchase at the store
2 cups water
1 lb. leftover turkey (more or less, depending on your leftovers)
1 bay leaf
1/2 teaspoon dried rosemary

In a large stockpot, heat oil or butter over medium heat. Saute onion, celery and carrot 3-5 minutes. Sprinkly veggies with flour and cook for one to two minutes. Pour about one cup of stock into the pot, scraping up the brown bits on the bottom and stirring to incorporate. Turn heat to high and bring to a boil. Pour in remaining stock and water. Add turkey and stir in bay leaf and rosemary. Reduce heat and simmer for one hour. Taste soup and season with salt and pepper, as desired.

Dumplings
1 1/2 cup Bisquick
1/3 cup milk
Pinch of salt
1/2 teaspoon dried rosemary, chopped or crumbled in your hand

In a small bowl, combine all ingredients until you get a slightly sticky dough. Bring broth mixture to a boil and spoon about a teaspoon at a time of dumpling dough into the boiling liquid. Cook uncovered for about 10 minutes and then cover and cook for another 10 minutes.

Serve with leftover rolls and whatever else you have! And if you have leftover soup, save it for the next day--it'll be even better!

Turkey Stock
Turkey Carcass,  meat removed and broken down to fit into the pot
16 cups of water
2 celery ribs, cut into two inch pieces
2 large carrots, peeled and cut into two inch pieces
2 onion, quartered
3 sprigs fresh thyme
1 sprig fresh rosemary
1 clove of garlic, peeled
2 teaspoons black peppercorn

Add all ingredients to a large stock pot. Bring to a boil then reduce to low and simmer for about 2 1/2 to 3 hours, skimming fat, occasionally. Strain the stock and use in your favorite recipes, like this one, or freeze for later use.