Looking for something different to make with Thanksgiving leftovers? Try this Turkey Vegetable Soup with dumplings, a simple and savory crock pot recipe.
1 turkey carcass, broken up
8 Cups water
4 chicken bouillon cubes
1 (10 oz) can of diced tomatoes
1 celery stalk, diced
1 carrot, diced
1 turnip, peeled and diced
1 onion, diced
4 tsp dried parsley, divided
1 bay leaf
1 1/2 Cups flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp dried rosemary
3 Tbsp solid shortening
3/4 Cup milk
Put the turkey into the crock pot and add water.
Add the bouillon cubes, diced tomatoes, celery, carrot, turnip and onion.
Sprinkle in 2 tsp of the dried parsley.
Toss in the bay leaf.
Cover and cook on low for 7 hours.
After 7 hours, take the turkey out of the soup and remove the meat from the bones. Return meat to the crock pot and stir.
Combine flour, baking powder, salt rosemary and remaining parsley into a bowl.
Use a pastry cutter to mix in the shortening until the mixture is coarse.
Slowly add milk until the batter is moist and thick enough to make mounded spoonfuls.
Drop spoonfuls of batter into the soup.
Cover the crock pot and cook on high for 20 minutes. Do not lift the lid during this time or the dumplings will not steam properly.