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Turkey Dumpling Stew

My mom made this stew when I was young, and it was always a hit. Since it's not time-consuming to make I can fix it on a weekend for our children, who love the tender dumplings. —Becky Mohr of Appleton, Wisconsin

5 ServingsPrep: 10 min. Cook: 50 min.

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

2 of 2

Turkey Dumpling Stew (continued)

Directions (continued)

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.

Nutrition Facts: One serving (1 cup) equals 299 calories, 6 g fat (2 g saturated fat), 76 mg cholesterol, 787 mg sodium, 26 g carbohydrate, 2 g fiber, 34 g protein. Diabetic Exchanges: 4 very lean meat, 2 vegetable, 1 starch, 1 fat.