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
Taste of Home
|Servings||Prep Time||Cook Time|
- 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 reduced-sodium chicken broth 14-1/2 ounces
- 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
- coarsely ground pepper and chopped fresh parsley optional
- 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.
1 serving: 284 calories, 6g fat (1g saturated fat), 52mg cholesterol, 822mg sodium, 24g carbohydrate (6g sugars, 2g fibre), 34g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 vegetable, 1/2 fat.