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Turkey Dumpling Stew

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Ingredients

  • 4 * 4 bacon strips, diced
  • 1-1/2 * 1-1/2 pounds turkey breast tenderloins, cut into 1-inch pieces
  • 4 * 4 medium carrots, cut into 1-inch pieces
  • 2 * 2 cups water, divided
  • 1 * 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 2 * 2 small onions, quartered
  • 2 * 2 celery ribs, cut into 1/2-inch pieces
  • 1/4 * 1/4 teaspoon dried rosemary, crushed
  • 1 * 1 bay leaf
  • 3 * 3 tablespoons all-purpose flour
  • 1/2 * 1/2 teaspoon salt
  • 1/8 to 1/4 * 1/8 to 1/4 teaspoon pepper
  • 1 * 1 cup reduced-fat biscuit/baking mix
  • 1/3 * 1/3 cup plus 1 tablespoon fat-free milk

Details

Servings 5

Preparation

Step 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.
* Cook turkey in the drippings until no longer pink. Add the carrots, 1-3/4 cups of 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 large 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 in a dumpling comes out clean (do not lift the cover while simmering). Yield: 6 servings.


Nutritional Analysis: One serving (1 cup) equals 299 calories, 6 g fat (2 g saturated fat), 76 mg cholesterol, 787 mg sodium, 26 g carbohydrate, 2 g fiber, 34 g protein. Diabetic Exchanges: 4 very lean meat, 2 vegetable, 1 starch, 1 fat.

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