| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Poultry, Stews |
4 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Turkey breast tenderloins |
| 4 |
|
Slices diced bacon |
| 4 |
|
Carrots cut in chunks |
| 2 |
|
Quartered onions (I use |
|
|
Diced) |
| 2 |
|
Stalks celery, cut in |
|
|
Chunks |
| 2 |
c |
Water, divided |
| 1/4 |
ts |
Rosemary |
| 1 |
|
Bay leaf |
| 3 |
tb |
Flour |
| 1 |
c |
Bisquick |
| 1/3 |
c |
Milk |
| 4 |
oz |
Can chicken broth |
INSTRUCTIONS
Contributed to the echo by: BOYD NARON TURKEY STEW WITH DUMPLINGS Saute
bacon in Dutch oven until partially crisp. Cut turkey into 1 inch chunks
and add with onion. Saute until meat is no longer pink. Add carrots,
celery, 1 and 3/4 cup water, broth, rosemary and bay leaf. Bring to boil,
reduce heat, cover and simmer for 20 minutes. Mix flour with 1/4 c. water
and stir into stew mixture. Bring to boil, stirring constantly. Remove bay
leaf. Salt and pepper to taste. Mix Bisquick and milk and drop by rounded
tablespoons onto stew. Cook uncovered for 10 minutes. Cover and cook 10
minutes longer.
Makes 4 to 5 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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