The Camp Cook
Camp eBook's spot for Food, News, Tips, Ideas and Recipes

What You Need:

1 turkey carcass, broken up
8 C 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 t dried parsley, divided
1 bay leaf
11/2 C flour
2 t baking powder
3/4 t salt
1/2 t dried rosemary
3 T solid shortening
3/4 C milk

How to Make It:

Place the turkey carcass into the crock pot.
Pour the water into the crock pot over the turkey.
Add the bouillon cubes.
Place the diced tomatoes, celery, carrot, turnip and onion into the crock pot.
Sprinkle in 2 t of the dried parsley.
Place the bay leaf into the mixture.
Cover and cook on the low temperature setting 7 hours.
Remove the cover and take the turkey carcass out of the soup.
Remove the meat from the bones and return the meat to the crock pot.
Place the four, baking powder, salt rosemary and remaining parsley into a bowl.
Cut the shortening into the dry ingredients with a pastry cutter until the mixture becomes coarse.
Add enough of the milk to the flour mixture to moisten it but leaving the mixture thick enough to make mounds on the end of a spoon.
Drop the mixture by spoonfuls into the crock pot.
Cover, place the temperature setting on high and cook for 20 without lifting the lid.

Serving Size: 8

When adding the milk to the flour mixtures just add a little bit at a time. This will help in making sure the dry ingredients are moistened but still remain thick.

For More Crock Pot Recipes, See Our Crock Pot Cookbook - Check It Out.

Enjoy!
Dan

Labels: Crock Pot, Soups