Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    turkey carcass -- broken up
   8      cups          water
   3                    chicken bouillon cubes
   1      can           tomatoes -- 10 oz. chopped
   1      cup           celery -- diced
     1/2  cup           carrots -- diced
   1      medium        turnip -- peel and dice
  12      cups          onions -- chopped
     1/4  cup           parsley -- chopped
   1                    bay leaf
                        ***DUMPLINGS***
   1 1/2  cups          flour
   2      teaspoons     baking powder
     3/4  teaspoon      salt
   2      tablespoons   parsley -- chopped
     1/2  teaspoon      rosemary -- crushed
   3      tablespoons   shortening
     3/4  cup           milk -- approx.

Preparation:

Put all ingredients, except for dumplings, in removable 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. Mix flour, baking powder, salt, rosemary and parsley. Chop 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. Space evenly. Cover and cook on high for 20 minutes without lifting lid. Place dumplings in bowl and spoon on soup.