Turkey Soup With Dumplings

Recipe Ingredients

1		Turkey carcass - broken up
8 cups	1896ml	Water
3		Chicken bouillon cubes
1		Tomatoes - (10 oz) - chopped
1 cup	110g / 3.9oz	Diced celery
1/2 cup	55g / 1.9oz	Diced carrots
1 cup	146g / 5.1oz	Turnip - peeled, diced (medium)
1 cup	62g / 2.2oz	Chopped onions
1/4 cup	36g / 1.3oz	Chopped fresh parsley
1		Bay leaf
		Dumplings
1 1/2 cups	93g / 3.3oz	Flour
2 teaspoons	10ml	Baking powder
3/4 teaspoon	3.8ml	Salt
2 tablespoons	30ml	Chopped fresh parsley
1/2 teaspoon	2.5ml	Dried rosemary - crushed
3 tablespoons	45ml	Shortening
3/4 cup	177ml	Milk - (approximately)

Recipe Instructions

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.

This recipe yields ?? servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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