Turkey Dumpling Stew

• 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 (14-1/2 ounces) reduced-sodium chicken broth
• 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

1. 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.
2. 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.
3. 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.
4. 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.

bacon, turkey breast tenderloins, carrots, onions, celery, bay leaf, rosemary, water, chicken broth, allpurpose, salt, pepper, baking mix, milk, ground pepper

Taken from www.tasteofhome.com/recipes/turkey-dumpling-stew/ (may not work)