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Title: Turkey Soup with Dumplings C/p
Categories: Soup Crockpot
Yield: 6 Servings

1 Turkey carcass; broken up
8cWater
3 Chicken bouillon cubes
1cnTomatoes; 10 oz. chopped
1cCelery; diced
1/2cCarrots; diced
1mdTurnip; peel and dice
12cOnions; chopped
1/4cParsley; chopped
1 Bay leaf
DUMPLINGS
1 1/2cFlour
2tsBaking powder
3/4tsSalt
2tbParsley; chopped
1/2tsRosemary; crushed
3tbShortening
3/4cMilk; 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.

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