Turkey soup with dumplings
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Turkey carcass; broken up | |
| 1 | medium | Turnip; pared and diced |
| 8 | cups | Water |
| 1 | tablespoon | Instant chicken bouillon granules |
| ½ | cup | Chopped onion |
| ¼ | cup | Snipped parsley |
| 1 | 10 ounce can tomatoes; cutup | |
| ½ | teaspoon | Salt |
| 1 | Bay leaf | |
| 1 | cup | Diced celery |
| 1 | pack | Refrigerated biscuits |
| ½ | cup | Diced carrot |
Directions
1. Put all ingredients except biscuits in cooker. 2. Cover and cook on low 7 to 9 hours. 3. Remove turkey carcass pieces; separate meat from bone, return meat to soup. 4. Separate biscuits: place on top of soup. Cover: cook on high 15 to 20 minutes. 5. To serve, place biscuit dumpling in bowl and spoon soup over.
Yield: 6-8 servings
Note: This recipe fits both 4 and 6 quart cooker as is.
Recipe by: The Unwatched Pot (1975) Posted to MC-Recipe Digest V1 #933 by "Eugene Johnston" <ejohnston@...> on Nov 29, 1997