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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I love it, and so does my family. Last time I made it I only got one bowl. The best part is that's it's healthy and hearty. Enjoy. Ingredients:
4 slices bacon, diced |
1 1/2 lbs turkey breast tenderloins, cut in 1-inch pieces |
4 medium carrots, cut in 1 inch pieces |
2 cups water, divided |
1 (14 1/2 ounce) can reduced-sodium chicken broth |
2 small onions, quartered |
2 celery ribs, cut in 1/2 inch pieces |
1/4 teaspoon dried rosemary |
1 bay leaf |
3 tablespoons all-purpose flour |
1/2 teaspoon salt |
1/8-1/4 teaspoon pepper |
1 cup bisquick reduced-fat baking mix |
1/3 cup nonfat milk, plus |
1 tablespoon nonfat milk |
Directions:
1. In a dutch oven or large saucepan, cook the bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 teaspoons drippings.
2. Cook turkey in the drippings until no longer pink. Add the carrots, 1 3/4 cups 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.
3. 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.
4. In a bowl, combine biscuit mix and milk.
5. Drop batter in six mounds onto simmering stew.
6. Cover and simmer for 15 minutes or until a toothpick inserted into dumplings comes out clean.
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