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
- 4 bacon strips, diced
- 1-1/2 pounds turkey breast tenderloins, cut into 1-inch pieces
- 4 medium carrots, sliced
- 2 cups water, divided
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 2 small onions, quartered
- 2 celery ribs, sliced
- 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
- In a Dutch oven, cook 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 small 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.
Originally published as Turkey Dumpling Stew in Light & Tasty February/March 2002, p37
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