Turkey Soup with Dumplings
Ingredients
1 turkey carcass, broken up
8 cups water
3 chicken bouillon cubes
1 can tomatoes
1 cup celery, diced
1/2 cup carrots, diced
1 medium turnip, peel and dice
1 cup onions, chopped
1/4 cup parsley, chopped
1 bay leaf
Dumplings:
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons parsley, chopped
1/2 teaspoon rosemary
3 tablespoons shortening
3/4 cup milk, approximately
Directions
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.