Turkey Dumpling Stew
Total Time: 1 hr 5 mins
Preparation Time: 20 mins
Cook Time: 45 mins
Ingredients
- Servings: 6
- 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
Recipe
- 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.
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