Turkey Dumpling Stew

• 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

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.

bacon, turkey breast tenderloins, carrots, water, chicken broth, onions, celery, rosemary, bay leaf, allpurpose, salt, pepper, bisquick reducedfat, nonfat milk, nonfat milk

Taken from www.food.com/recipe/turkey-dumpling-stew-184861 (may not work)