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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, Appleton, Wisconsin
  • Total Time
    Prep: 20 min. Cook: 50 min.
  • Makes
    6 servings

Ingredients

  • 4 bacon strips, finely chopped
  • 1-1/2 pounds turkey breast tenderloins, cut into 1-inch pieces
  • 4 medium carrots, sliced
  • 2 small onions, quartered
  • 2 celery ribs, sliced
  • 1 bay leaf
  • 1/4 teaspoon dried rosemary, crushed
  • 2 cups water, divided
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 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
  • Optional: Coarsely ground pepper and chopped fresh parsley

Directions

  • 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.
  • 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.
  • 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.
  • 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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