Turkey Soup With Dumplings

1 Turkey carcass; broken up
8 c Water
3 Chicken bouillon cubes
1 cn Tomatoes; 10 oz. chopped
1 c Celery; diced
1/2 c Carrots; diced
1 md Turnip; peel and dice
12 c Onions; chopped
1/4 c Parsley; chopped
1 Bay leaf

Dumplings:

1 1/2 c Flour
2 ts Baking powder
3/4 ts Salt
2 tb Parsley; chopped
1/2 ts Rosemary; crushed
3 tb Shortening
3/4 c Milk; approx.

Put all ingredients, except for dumplings, in removable liner. Place liner in base. Cover and cook on low 7 to 9 hours. Remove turkey carcass pieces; separate meat from bones and return to soup. Mix flour, baking powder, salt, rosemary and parsley. Chop in shortening until mixture resembles coarse cornmeal. Add enough milk to make a thick batter that can be mounded up in a spoon. Drop a tablespoon at a time on surface of soup. Space evenly. Cover and cook on high for 20 minutes without lifting lid. Place dumplings in bowl and spoon on soup.