Turkey Stew with Dumplings
- 1 1/4 pounds turkey breast tenderloins
- 4 slices bacon diced
- 4 each carrots cut in chunks
- 2 each onions quartered, diced
- 2 Stalks celery cut in chunks
- 2 cups water divided
- 1/4 teaspoon rosemary leaves
- 1 each bay leaves
- 3 tablespoons flour, all-purpose
- 1 cup biscuit baking mix (bisquick)
- 13 cup milk
- 4 ounces chicken broth (can)
- Saute bacon in Dutch oven until partially crisp.
- Cut turkey into 1 inch chunks and add with onion.
- Saute until meat is no longer pink.
- Add carrots, celery, 1 and 3/4 cup water, broth, rosemary and bay leaf.
- Bring to boil, reduce heat, cover and simmer for 20 minutes.
- Mix flour with 1/4 cup water and stir into stew mixture.
- Bring to boil, stirring constantly.
- Remove bay leaf.
- Salt and pepper to taste.
- Mix Bisquick and milk and drop by rounded tablespoons onto stew.
- Cook uncovered for 10 minutes.
- Cover and cook 10 minutes longer.
turkey breast tenderloins, bacon, carrots, onions, stalks celery, water, rosemary, bay leaves, flour, biscuit baking mix, milk, chicken broth
Taken from recipeland.com/recipe/v/turkey-stew-dumplings-33314 (may not work)