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.

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.
 
 
 When He rained meat upon them like the dust, Even winged fowl like the sand of the seas, (Psalms 78:27)