Taste of Home
Turkey Dumpling Stew
TOTAL TIME: Prep: 20 min. Cook: 50 min.
YIELD: 6 servings.
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, Appleton, Wisconsin
Ingredients
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4 bacon strips, finely chopped
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1-1/2 pounds turkey breast tenderloins, cut into 1-inch pieces
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4 medium carrots, sliced
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2 small onions, quartered
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2 celery ribs, sliced
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1 bay leaf
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1/4 teaspoon dried rosemary, crushed
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2 cups water, divided
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1 can (14-1/2 ounces) reduced-sodium chicken broth
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3 tablespoons all-purpose flour
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1/2 teaspoon salt
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1/8 to 1/4 teaspoon pepper
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1 cup reduced-fat biscuit/baking mix
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1/3 cup plus 1 tablespoon fat-free milk
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Optional: Coarsely ground pepper and chopped fresh parsley
Directions
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1.
In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Reserve 2 teaspoons drippings.
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2.
In drippings, saute turkey over medium-high heat until lightly browned. Add vegetables, herbs, 1-3/4 cups water and broth; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 20-30 minutes.
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3.
Mix flour and remaining water until smooth; stir into turkey mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Discard bay leaf. Stir in salt, pepper and bacon.
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4.
In a small bowl, mix biscuit mix and milk to form a soft dough; drop in 6 mounds on top of simmering stew. Cover; simmer 15 minutes or until a toothpick inserted in dumplings comes out clean. If desired, sprinkle with pepper and parsley before serving.
Nutrition Facts
1 serving: 284 calories, 6g fat (1g saturated fat), 52mg cholesterol, 822mg sodium, 24g carbohydrate (6g sugars, 2g fiber), 34g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 vegetable, 1/2 fat.
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