Title: Turkey Soup with Dumplings C/p
Categories: Soup Crockpot
Yield: 6 Servings
| 1 | | Turkey carcass; broken up |
| 8 | c | Water |
| 3 | | Chicken bouillon cubes |
| 1 | cn | Tomatoes; 10 oz. chopped |
| 1 | c | Celery; diced |
| 1/2 | c | Carrots; diced |
| 1 | md | Turnip; peel and dice |
| 12 | c | Onions; chopped |
| 1/4 | c | Parsley; chopped |
| 1 | | Bay leaf |
| DUMPLINGS |
| 1 1/2 | c | Flour |
| 2 | ts | Baking powder |
| 3/4 | ts | Salt |
| 2 | tb | Parsley; chopped |
| 1/2 | ts | Rosemary; crushed |
| 3 | tb | Shortening |
| 3/4 | c | Milk; approx. |
Put all ingredients, except for dumplings, in removable liner. Place liner
in base. Cover and cook on low 7 to 9 hours. Remove turkey carcass pieces;
separate meat from bones and return to soup. Mix flour, baking powder,
salt, rosemary and parsley. Chop in shortening until mixture resembles
coarse cornmeal. Add enough milk to make a thick batter that can be mounded
up in a spoon. Drop a tablespoon at a time on surface of soup. Space
evenly. Cover and cook on high for 20 minutes without lifting lid. Place
dumplings in bowl and spoon on soup.