Turkey Soup with Dumplings
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INGREDIENTS
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"
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1103g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 71 | ||
| Calories from Fat: 11 (15%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.3g | 2 % | |
| Saturated Fat 0.3g | 2 % | |
| Monounsaturated Fat 0.4g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 0.8mg | 0 % | |
| Sodium 1197.1mg | 41 % | |
| Potassium 400.2mg | 11 % | |
| Total Carbohydrate 13.4g | 4 % | |
| Dietary Fiber 3.6g | 14 % | |
| Sugars, other 9.8g | ||
| Protein 3g | 4 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 71
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