Turkey Stew

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serves 10-12

8 medium carrots, cut into 1 inch chunks

4 celery ribs, cut into 1’ chunks

1 C. chopped onion

1/2 C. butter

21 oz. beef broth

4 2/3 C. water, divided

2 tsp. salt

1/4 tsp. pepper

3 C. cubed turkey

2 C. frozen cut green beans

1/2 C. flour

2 tsp. Worcestershire sauce


1 1/2 C. flour

2 tsp. baking powder

1 tsp. salt

2 Tbs. minced parsley

1/8 tsp. poultry seasoning

3/4 C. milk

1 egg

In soup pot, sauté carrots, celery and onion in butter 10 min. Add broth, 4 cups water, salt and pepper. Cover and cook over low heat 15 min. or until vegetables are tender. Add turkey and green beans; cook 5 min. Combine flour, W. sauce, and remaining water until smooth; stir into turkey mixture. Bring to boil. Reduce heat; cover and simmer 5 min. For dumplings, combine flour, baking powder and salt in a bowl. Stir in parsley and poultry seasoning. Combine milk and egg; stir into flour mixture just until moistened. Drop by tablespoons onto simmering stew. Cover and simmer 10 min..; uncover and simmer 10 min. longer.


Recipe from Taste of Home

© Being Fruitful, 2012