Recipe by Busymom2_3
This recipe comes from The Taste of Home "light & Tasty" 2003 cookbook. I love it, and so does my family. Last time I made it I only got one bowl! The best part is that's it's healthy and hearty. Enjoy!
- 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
Directions See How It's Made
- In a dutch oven or large saucepan, cook the bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 teaspoons drippings.
- 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.
- 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.
- In a bowl, combine biscuit mix and milk.
- Drop batter in six mounds onto simmering stew.
- Cover and simmer for 15 minutes or until a toothpick inserted into dumplings comes out clean.