I usually make Turkey Soup the day after Thanksgiving but I changed my mind. I have been having a craving for Chicken and Dumplings so I thought, why not? I will just make it into Turkey and Dumplings. This was a winner with the family. I think I will be making this every year instead of the Turkey soup. It was soooo good on a cold Fall night.
Here is the recipe:
I put the turkey carcass in the slow cooker and filled it up with water until the carcass was covered. I didn’t add anything else to it. The turkey was flavoring enough. I cooked it on LOW for 8 hours. At the end of the 8 hours I removed the carcass and all bones. Set the carcass out to cool off. Skim the fat off the top of the broth and discard. Then pick off all the meat and put it back in the slow cooker. Add 1/4 to 1/2 cup of milk and stir. Turn slow cooker to HI. While the slow cooker is heating up, make the dumplings.
Mix 2 cups of flour, 1/3 cup of shortening, 2 teaspoons of baking powder, and 1 teaspoon of salt until just combined. Slowly add up to 1 cup of milk until a soft dough forms. Sprinkle your work surface and rolling-pin with flour. Roll dough as thinly as possible, between 1/8″ and 1/4″ thick. Cut into squares with a knife or pizza cutter. Let the dough dry a little. Then drop the dumplings into the broth and continue cooking on HI until the dumplings are done, about 15-20 minutes. Season turkey and dumplings with salt and pepper.
I served fresh Bread Machine Challah Bread with it.