| 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"
<ejohnston@mailexcite.com> on Nov 29, 1997
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