Simple Turkey and Sherry with Dumplings

How many times have you been at a loss for what to do with your Thanksgiving turkey after the big day? There's no reason to let any part go to waste. Take the entire carcass that is left along with the scraps of meat and place in the largest pot that you can find. You may have to break it apart to make it fit, but it'll be well worth your effort. Once it's in the pot, add an onion (cut in half), a couple of carrots (unpeeled is fine) and a couple of celery stalks. Add a lemon cut in half and a bay leaf and as much sherry as you would like -- the more the merrier I say! Just cover the bones with cold water, place on the stove and bring to a boil. Reduce the heat to a simmer and let it cook for several hours. Remove the bones and spent onion, carrot and celery. Return the stock to the heat along with any of the meat from the bones and any other meat scraps.

1 gal turkey stock, described above
2 cups onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
1/4 cup butter, room temperature
1/4 cup flour
1 cup mushrooms, sliced
1 cup baby peas
2 sprigs fresh rosemary
1/2 cup fresh thyme
2 cups dry sherry
salt and pepper, to taste
2 cups Bisquick
1 egg
3/4 cup milk

Add onion, carrot and celery to the boiling turkey stock. Reduce stock by 1/2. In the meantime mix the butter and flour together to a cookie dough consistency. When the stock has reduced, add the butter/flour mixture, to thicken, bit by bit while stirring with a whisk to prevent lumps. When it reaches a medium thickness, reduce the heat to medium-low and add the mushrooms, peas, rosemary, thyme and sherry. Season to taste with salt and pepper. Mix the Bisquick, egg and milk until very thick and doughy. Drop the dough into the the liquid using a large tablespoon and simmer until the dumplings are firm. Call the family and enjoy!