Ingredients Jump to Instructions ↓

  1. 4 bacon strips, diced

  2. 1-1/2 pounds turkey breast tenderloins, cut into 1-inch pieces

  3. 4 medium carrots, cut into 1-inch pieces

  4. 2 cups water, divided

  5. 1 can (14-1/2 ounces) reduced-sodium chicken broth

  6. 2 small onions, quartered

  7. 2 celery ribs, cut into 1/2-inch pieces

  8. 1/4 teaspoon dried rosemary, crushed

  9. 1 bay leaf

  10. 3 tablespoons all-purpose flour

  11. 1/2 teaspoon salt

  12. 1/8 to 1/4 teaspoon pepper

  13. 1 cup reduced-fat biscuit/baking mix

  14. 1/3 cup plus 1 tablespoon fat-free milk

Instructions Jump to Ingredients ↑

  1. 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 thickened. Discard bay leaf. Stir in the salt, pepper and reserved bacon. In a large 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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