Serves: 6
Total Calories: 258
Put all soup ingredients in removable crockpot 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. Remove bay leaf. In a large bowl mix flour, baking powder, salt, rosemary and parsley. Cut 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 tablespoon at a time on surface of soup, spaceing evenly. Cover and cook on high for 20 minutes without lifting lid. To serve, place dumplings in individual bowls and spoon on soup.
This Turkey Soup with Dumplings recipe is from the Cook'n Fix & Forget Cookbook. Download this Cookbook today.
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