Turkey Stew with Dumplings1
By Just A Pinch KitchenCrew
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- 1.25 lb
- turkey breast tenderloins
- 4 slice
- bacon, diced
- carrots, cut in 1" chunks
- onions, cut into quarters
- stalks celery, cut into 1 inch pieces
- 2 c
- water, divided
- 1/4 tsp
- bay leaf
- 3 Tbsp
- 1 c
- biscuit mix
- 1/3 c
- 4 oz
- canned chicken broth
- salt and pepper to taste
1Saute bacon in dutch oven until partially crisp.
2Cut turkey into 1 inch chunks and add with onion.
3Saute until meat is no longer pink.
4Add carrots, celery, 1 and 3/4 cup water, broth, rosemary and bay leaf.
5Bring to boil, reduce heat, cover and simmer for 20 minutes.
6Mix flour with 1/4 cup water and stir into stew mixture.
7Bring to boil, stirring constantly.
8Remove bay leaf.
9Salt and pepper to taste.
10Mix biscuit mix and milk and drop by rounded tablespoons onto stew.
11Cook uncovered for 10 minutes.
12Cover and cook 10 minutes longer.