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

Related recipes