Ingredient

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

Direction

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