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Turkey Dumpling Stew

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“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!”
READY IN:
1hr 5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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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