Turkey Stew with Dumplings
Submitted by sissy
Chunky turkey breast simmered with bacon, carrots, celery, and rosemary in a thick gravy, crowned with fluffy Bisquick dumplings. Old-fashioned comfort in a Dutch oven, ready in about an hour.
YIELD
4 - 5 ServingsPREP
40 minCOOK
50 minREADY
1 hrsDumplings floating on top of a bubbling stew might be the most comforting sight in all of cooking.
Diced bacon renders in the Dutch oven first, building a smoky base for chunks of turkey breast, onion, carrots, and celery. Rosemary and bay leaf perfume the broth while everything simmers tender. A flour slurry thickens the gravy into something you’ll want to spoon over everything.
Then Bisquick dumplings drop right on top. Ten minutes uncovered, ten minutes covered, and they puff up light and fluffy with steamy, stew-soaked bottoms.
Chef Tips
- Don’t lift the lid during the final 10 minutes of covered cooking or the dumplings won’t steam properly
- Cut vegetables into similar-sized chunks so they cook evenly
- The bacon adds smoky depth; don’t skip it
- For herb dumplings, stir a teaspoon of dried parsley or thyme into the Bisquick mixture
Ingredients
Directions
Sauté bacon in Dutch oven until partially crisp.
Cut turkey into 1 inch chunks and add with onion. Sauté until meat is no longer pink.
Add carrots, celery, 1 and ¾ cup water, broth, rosemary and bay leaf.
Bring to boil, reduce heat, cover and simmer for 20 minutes.
Mix flour with ¼ cup 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.
Comments
Hmmm, I love turkey breasts and bacon, this is a good recipe for both of them together.