Turkey Soup With Dumplings

Course : Dumplings
Serves: 6
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1 piece turkey carcass -- broken up
8 cups water
3 pieces chicken bouillon cubes
1 can tomatoes -- 10 oz. chopped
1 cup celery -- diced
1/2 cup carrots -- diced
1 medium turnip -- peel and dice
12 cups onions -- chopped
1/4 cup parsley -- chopped
1 piece bay leaf
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons parsley -- chopped
1/2 teaspoon rosemary -- crushed
3 tablespoons shortening
3/4 cup milk -- approx.

Preparation / 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.

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