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
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