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Poultry
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Poultry Soups

James's Turkey Soup With Herb Dumplings

1 turkey carcass, broken up
8 cups water
4 chicken bouillon cubes or equivalent granules or chicken base
1 can tomatoes, 10 oz chopped
1 cup celery, diced
1/2 cup carrots, diced
1 medium turnip or small rutabaga , peeled and diced (about 3/4 cup diced)
1 cup onions, chopped
1/4 cup parsley, chopped
1 bay leaf
.
Dumplings:
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
2 teaspoons dried parsley
1/2 teaspoon dried rosemary, crushed
3 tablespoons shortening
3/4 cup milk, approximately
PREPARATION:

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.
Cut in shortening until mixture resembles coarse meal.
Add enough milk to moisten but keep batter quite thick, so it can be mounded up on the 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.