Instructions: 1 (14-1/2-Ounce) can reduced-sodium chicken broth 2 small onions
quartered
2 celery ribs
cut into 1/2-inch pieces
1/4 teaspoon dried rosemary
crushed
1 bay leaf
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

Instructions:
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 of 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 lear. 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 in a dumpling comes out clean (do not lift the cover while simmering).

NOTES : My mom made this stew when I was young, and it was always a hit. Since its not time-consuming to make, I can fix it on a weeknight for our children, who love the tender dumplings.

Becky Mohr of Appleton, Wisconsin

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