From the current issue of Southern Living: how to deal with turkey
leftovers. Makes about 4 quarts of soup.

Turkey Soup with Cornbread Dressing Dumplings

1 Tbs. butter
1 large sweet onion, dinced
1 clove garlic, minced
1 rib celery, diced
2-1/2 quarts chicken or turkey broth
3 c. cooked turkey
1 c. frozen peas
3 carrots, sliced
2 medium potatoes, peeled and diced
1 tsp. pepper
Cornbread Dressing Dumpling Dough (follows)

Melt butter in a large 8 quart stock pot. Add onion, celery, garlic asnd
saute over med-high heat 3 minutes. Add broth and next 5 ingredients.
Bring to a boil; reduce heat and simmer 20 minutes, stirring occasionally.

Drop cornbread dressing dumplings by tablespoonfuls into simmer soup. Cook
5 minutes. Cover and cook 15 minutes more or until dumplings are done.

Cornbread Dressing Dumpling Dough:

2 Tbs. butter
1 rib celery, diced
1/2 small sweet onion, diced (about 1/4 cup)
1/2 tsp. dried rubbed sage
3/4 c. cornmeal
1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. seasoned pepper
1/2 tsp. salt
1 large egg, lightly beaten
1/2 c. milk

Melt butter in a small skillet. Add celery, onion and dried sage; saute
over med-high heat 3 minutes. Combine cornmeal and next 4 ingredients in a
mixing bowl. Add egg, milk and celery mixture, stirring until moistened.

Add dumplings by teaspoonfuls to simmering soup. Cook as directed above.