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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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 Ingredients:
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 king arthur unbleached 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 |
Directions:
1. In a Dutch oven, cook 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 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.
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 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.
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