Turkey Dumpling Stew

My mom made this stew when I was young, and it was always a hit. Since it’s not too time-consuming, I often make it on weekends for our children, who love the tender dumplings.

—Becky Mohr, Appleton, WI

Prep: 20 min. • Cook: 50 min. • Makes: 6 servings

• 4 bacon strips, finely chopped
• 1 ½ lbs. turkey breast tenderloins, cut into 1-in. pieces
• 4 medium carrots, sliced
• 2 small onions, quartered
• 2 celery ribs, sliced
• 1 bay leaf
• ¼ tsp. dried rosemary, crushed
• 2 cups water, divided
• 1 can (14 ½ oz.) reduced-sodium chicken broth
• 3 Tbsp. all-purpose flour
• ½ tsp. salt
• ⅛ to ¼ tsp. pepper
• 1 cup reduced-fat biscuit/baking mix
• ⅓ cup plus 1 Tbsp. fat-free milk
• Optional: Coarsely ground pepper and chopped fresh parsley

1. 1. In a Dutch oven, cook chopped bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Reserve 2 tsp. drippings.
2. 2. In drippings, saute turkey breast over medium-high heat until lightly browned. Add vegetables, herbs, 1 ¾ cups water and broth; bring to a boil. Reduce heat; simmer, covered, until the vegetables are tender, 20-30 minutes.
3. 3. Mix flour and the remaining water until smooth; stir into the turkey mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Discard bay leaf. Stir in salt, pepper and bacon.
4. 4. In a small bowl, mix the biscuit mix and milk to form a soft dough; drop in 6 mounds on top of simmering stew. Cover; simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean. If desired, sprinkle with pepper and parsley before serving.

1 serving: 284 cal., 6g fat (1g sat. fat), 52mg chol., 822mg sod., 24g carb. (6g sugars, 2g fiber), 34g pro. Diabetic exchanges: 4 lean meat, 1 starch, 1 vegetable, ½ fat.