| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Crockpot | 1 | Servings | |
INGREDIENTS
| 1 | Turkey carcass; broken up | |
| 1 | md | Turnip; pared and diced |
| 8 | c | Water |
| 1 | tb | Instant chicken bouillon granules |
| 1/2 | c | Chopped onion |
| 1/4 | c | Snipped parsley |
| 1 | 10 ounce can tomatoes; cutup | |
| 1/2 | ts | Salt |
| 1 | Bay leaf | |
| 1 | c | Diced celery |
| 1 | pk | Refrigerated biscuits |
| 1/2 | c | Diced carrot |
INSTRUCTIONS
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" <[email protected]> on Nov 29, 1997
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