Turkey & Dumplin Stew

• 8 medium carrots, cut into 1-inch chunks
• 4 celery ribs, cut into 1-inch chunks
• 1 cup chopped onion
• 1/2 cup butter, cubed
• 2 cans (10-1/2 ounces each) condensed beef consomme, undiluted
• 4-2/3 cups water, divided
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 3 cups cubed cooked turkey
• 2 cups frozen cut green beans
• 1/2 cup all-purpose flour
• 2 teaspoons Worcestershire sauce
• DUMPLINGS:
• 1-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoons minced parsley
• 1/8 teaspoon poultry seasoning
• 3/4 cup 2% milk
• 1 egg

1. Directions
2. In a Dutch oven, saute the carrots, celery and onion in butter for 10 minutes. Add the consomme, 4 cups water, salt and pepper. Bring to a boil. Reduce heat; cover and cook over low heat for 15 minutes or until vegetables are tender.
3. Add turkey and beans; cook for 5 minutes. Combine the flour, Worcestershire sauce and remaining water until smooth; stir into turkey mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until thickened.
4. For dumplings, combine the flour, baking powder and salt in a large bowl. Stir in parsley and poultry seasoning. Combine milk and egg; stir into flour mixture just until moistened. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 10-12 servings.

carrots, celery, onion, butter, condensed beef, water, salt, pepper, turkey, beans, allpurpose, worcestershire sauce, flour, baking powder, salt, parsley, poultry seasoning, milk, egg

Taken from www.epicurious.com/recipes/member/views/turkey-dumplin-stew-52421861 (may not work)