Turkey Dumpling Stew Recipe

Ingredients

• 4 bacon strips, diced
• 1-1/2 pounds turkey breast tenderloins, cut into 1-inch pieces
• 4 medium carrots, cut into 1-inch pieces
• 2 cups water, divided
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 2 small onions, quartered
• 2 celery ribs, cut into 1/2-inch pieces
• 1/4 teaspoon dried rosemary, crushed
• 1 bay leaf
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/8 to 1/4 teaspoon pepper
• 1 cup reduced-fat biscuit/baking mix
• 1/3 cup plus 1 tablespoon fat-free milk

Directions

• In a Dutch oven or large saucepan, cook the bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 teaspoons drippings.
• Cook turkey in the drippings until no longer pink. Add the carrots, 1-3/4 cups of water, broth, onions, celery, rosemary and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender.
• Combine flour and remaining water until smooth; stir into turkey mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Stir in the salt, pepper and reserved bacon.
• In a large bowl, combine biscuit mix and milk. Drop batter in six mounds onto simmering stew. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 6 servings.

Turkey Dumpling Stew published in Light & Tasty February/March 2002, p37