Turkey Dumpling Soup

In a Dutch oven or soup kettle, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 3 hours. Remove carcass and allow to cool.

Remove meat and set aside 4 cups for soup (refrigerate any meat for another use); discard bones. Strain broth, discarding vegetables and bay leaf. Return broth to kettle; add onion, celery, carrots and beans. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Add corn, peas and reserved turkey. Bring to a boil; reduce heat.

Combine biscuit mix and milk. Drop by teaspoonfuls onto simmering broth. Cover and simmer for 10 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).