This recipe for Naoni Heyen's Turkey Soup and Dumplings, by Rhonda and Jeff, is from The Bolme Family Cookbook 2006,
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Rhonda and Jeff Added: Saturday, February 18, 2006
turkey onion carrots potatoes celery 2 eggs beaten 2/3 c milk 2 c. flour 2 tsp. baking powder salt
Put a turkey carcass (with enough meat on the bones to make soup) in a soup pot, cover with water, simmer until meat is tender and falls off the bones. Remove all bones, then add chopped vegetables: carrots, potatoes, celery, onion, and cook on low boil for 1 hour. Then make dumplings, put into soup, and simmer for at least 1/2 hour before eating.
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