Ingredients

1 turkey carcass broken up
8 C. water
3 chicken bouillon cubes
1 can tomatoes-10 oz. chopped
1 C. diced celery
1/2 C. diced carrots
1 medium turnip peeled, diced
1 C. chopped onions
1/4 C. chopped fresh parsley
1 bay leaf
Dumplings:
1 1/2 C. flour
2 tsp. baking powder
3/4 tsp. salt
2 Tbsp. chopped fresh parsley
1/2 tsp. dried rosemary crushed
3 Tbsp. shortening
3/4 C. milk approximately

Cooking 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 Tbls. 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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)