Turkey Stew with Dumplings ~ Taste of Home

8 medium carrots, cut into 1" chunks
4 celery ribs, cut into 1" hunks
1 c. chopped onion
1/2 c. butter
2-10 1/2 oz. cans beef broth
4 2/3 c. water, divided
2 tsp. salt
1/4 tsp. pepper
3 c. cubed cooked turkey breast
2 c. frozen cut green beans
1/2 c. whole wheat pastry flour
2 tsp. Worcestershire sauce

DUMPLINGS:
1 1/2 c. whole wheat pastry flour
2 tsp. baking powder
1 tsp. salt
2 T minced parsley
1/8 t. poultry seasoning
3/4 c. skim milk
1 egg

In a Dutch oven, saute carrots, celery and onion in butter for 10 min. Add broth, 4 c. water, salt and pepper. Cover and cook over low heat for 15 min., or until vegetables are tender. Add turkey and beans; cook for 5 min.

Combine flour, Worcestershire sauce and remaining water until smooth; stir into turkey mixture. Bring to a boil. Reduce heat and simmer for 5 minutes.

For dumplings, combine flour, baking powder and salt in a bowl. Combine parsley and poultry seasoning. Combine milk and egg; stir into flour mixture just until moistened. drop by tablespoonfuls onto simmer stew. Cover and simmer for 10 minutes; uncover and simmer 10 minutes longer.

YIELD: 12 servings
1 serving = 4 WW points