Turkey Soup with Dumplings


Serves: 6
Total Calories: 258

Ingredients

SOUP
1 turkey carcass broken up
8 cups water
3 chicken bouillon cubes
1 (14 1/2-ounce) can diced tomato
1 cup diced celery
1/2 cup diced carrot
1 medium turnips, peeled and diced
1 cup chopped onion
1/4 cup chopped parsley
1 bay leaf

DUMPLINGS
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon dried rosemary, crushed
2 tablespoons chopped parsley
3 tablespoons shortening
3/4 cup milk

Directions:

Put all soup ingredients in removable crockpot 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. Remove bay leaf. In a large bowl mix flour, baking powder, salt, rosemary and parsley. Cut 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, spaceing evenly. Cover and cook on high for 20 minutes without lifting lid. To serve, place dumplings in individual bowls and spoon on soup.

Nutritional Facts:

Serves: 6
Total Calories: 258
Calories from Fat: 101

This Turkey Soup with Dumplings recipe is from the Cook'n Fix & Forget Cookbook. Download this Cookbook today.




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