Leftover Turkey Soup with Rosemary Parmesan Dumplings Recipe

Place turkey carcass in large slow cooker and cover with broth water and lemon juice. Add carrots celery onion parsley bay leaves garlic pepper thyme poultry seasoning oregano dill onion powder and garlic powder.

Cook on High for 4 hours. Remove carcass from soup separate meat from bones. Return meat to the slow cooker and discard bones. Continue cooking on High for 4 hours more.

Bring a pot of water to a boil 30 minutes before serving. In the meantime combine flour Parmesan cheese baking powder and rosemary in a bowl. Cut in shortening until mixture is crumbly. Add enough milk to create a thick batter that pulls away from the sides of the bowl.

Drop rounded spoonfuls of dumpling batter into the boiling water. Reduce heat to low and let simmer covered for 5 minutes. Serve cooked dumplings on top of the turkey soup.