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Turkey Stew With Biscuit-Style Dumplings

Ingredients

• 1 1/2 cups thinly sliced carrot
• 1 1/2 cups thinly sliced celery
• 1 medium onion, cut in very thin wedges
• 1 1/4 pounds turkey breast tenderloin, cut into 3/4-inch cubes
• 1 14-ounce can reduced-sodium chicken broth
• 1 10.75-ounce can reduced-fat and low-sodium condensed cream of chicken soup
• 2 teaspoons dried sage, crushed
• 1/4 teaspoon ground black pepper
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 2 tablespoons shortening
• 1/2 cup fat-free milk
• 1/4 cup all-purpose flour

Directions

1. In a slow cooker combine carrot, celery, and onion.
2. Stir in turkey.
3. Set aside 1/2 cup of the broth.
4. In a bowl combine remaining broth, cream of chicken soup, sage, and pepper.
5. Stir into mixture in slow cooker.
6. Cover and cook on low for 6 to 7 hours or on high for 3 to 3 1/2 hours.
7. For dumplings, stir together 1 cup flour, baking powder, and salt.
8. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs.
9. Add milk and stir just until moistened.
10. If using low setting, turn to high setting.
11. In a bowl, whisk together reserved 1/2 cup broth and 1/4 cup flour.
12. Stir into mixture in slow cooker.
13. Drop biscuit dough by teaspoonfuls onto mixture in slow cooker.
14. Cover and cook for 45 minutes.
15. Turn off slow cooker.
16. Let stand, covered, for 15 minutes before serving.

Attribution