Turkey Dumpling Stew - cooking recipe

Ingredients

4 slices bacon, diced
1 1/2 lbs turkey breast tenderloins, cut in 1-inch pieces
4 medium carrots, cut in 1 inch pieces
2 cups water, divided
1 (14 1/2 ounce) can reduced-sodium chicken broth
2 small onions, quartered
2 celery ribs, cut in 1/2 inch pieces
1/4 teaspoon dried rosemary
1 bay leaf
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 - 1/4 teaspoon pepper
1 cup Bisquick reduced-fat baking mix
1/3 cup nonfat milk, plus
1 tablespoon nonfat milk

Preparation

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 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 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 into dumplings comes out clean.