serves 6 to 8

1 meaty turkey carcass
8 cups water
1 Tbsp. instant chicken
bouillon granules
1 16-ounce can tomatoes, cut up
stalks celery, sliced
1 medium turnip, peeled and diced
1 medium carrot, sliced
1 onion, chopped
1/4 cup snipped parsely
salt to taste
1 bay leaf
Danish Dumplings

Cut up the turkey carcass to fit into a large pot. In the pot combine the carcass, water, and chicken bouillon granules. Bring to boiling. Reduce heat; cover and simmer for 1 hour. Remove turkey carcass.

When carcass is cool enough to handle remove meat from bones; discard bones. Return meat to liquid along with undrained tomatoes, celery, turnip, carrot, onion, parsley, salt, and bay leaf. Bring to boiling. Reduce heat; cover and simmer or till vegetables are nearly tender. Remove bay leaf.

Drop Danish Dumpling dough from a tablespoon to make 12 mounds atop bubbling soup. Cover and simmer 20 minutes.

DANISH DUMPLINGS

In a saucepan combine the water and the butter or margarine; bring to boiling. Add the flour, baking powder, and salt all at once, stirring vigorously. Cook, stirring constantly, till mixture is smooth. Stir in the parsley.

drop dumpling dough from a tablespoon to make 12 mounds atop bubbling soup or stew. Cover and simmer for 20 minutes.