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Turkey Dumpling Stew

 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
6 ServingsPrep: 20 min. Cook: 50 min.


  • 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

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Turkey Dumpling Stew (continued)

Directions (continued)

  • 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.