Turkey Dumpling Soup

Ingredients:
• 1 turkey carcass (leftover from Thanksgiving)
• 2 ½ qts. water
• 1 tsp. black pepper
• 2 bay leaves
• 4 chicken bouillion cubes
• 2 cups heavy cream
• 3 cups vegetables (use leftovers from Thanksgiving dinner – carrots, turnips, peas, onions, etc.)
• ¼ cup honey
• 1 tsp of each: oregano, basil, parsley, garlic powder, onion powder
• 2 Tbs. hot sauce (Your favorite works as well as any)
• 4 tomatoes diced (or substitute 2 small cans)
• 1 small can of tomato paste
• 1 tin, rough chopped about quarter-sized biscuit dough
 
Directions
1. In large stockpot cover turkey carcass with water.
2. Add bay leaves, pepper, and chicken bouillion. Bring to a boil.
3. Reduce heat and simmer for 1 hour.
4. Discard carcass. Strain through a colander lined with a coffee filter and return liquid to stock pot. Return to a boil.
5. Add herbs & spices, hot sauce, honey, and cream. Return to a boil.
6. Add chopped biscuit dough.
7. Reduce heat to simmer and cover for 15-30 minutes, until toothpick comes out clean when inserted into biscuit dough.
8. Add tomatoes, vegetables, tomato paste, and turkey.
9. Simmer for 10 additional minutes. Adjust seasoning to your taste.
 
With Thanksgiving just around the corner, you will soon be looking for creative ways to reuse those leftovers. Med Bistro’s head chef Thomas Brizard has created this delicious recipe that is a major upgrade from turkey sandwiches or turkey noodle soup. Give this recipe a whirl this year, or find it as a special occasionally as a special at this South Windermere restaurant.
Med Bistro is located at 90 Folly Road. For more information, call 766-0323 or visit www.medbistro.com.