• 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

• 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

1. Sauté celery, carrots, and onions in hot oil on medium heat until softened (8-10 minutes) 
2. 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.
3. Strain broth through fine mesh colander lined with "cheese cloth".
4. Return broth to pot and skim off any fat.
5. 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.

Mix Bisquick, water, egg and chives. Drop by spoonfuls into simmering soup. Cook covered 10 minutes and then uncovered for 10 minutes.