Ingredients
8 medium carrots, cut into 1-inch chunks4 celery ribs, cut into 1-inch chunks1 cup chopped onion1/2 cup butter, cubed2 cans (10-1/2 ounces each) condensed beef consomme, undiluted4-2/3 cups water, divided2 teaspoons salt1/4 teaspoon pepper3 cups cubed cooked turkey2 cups frozen cut green beans1/2 cup all-purpose flour2 teaspoons Worcestershire sauceDUMPLINGS:1-1/2 cups all-purpose flour2 teaspoons baking powder1 teaspoon salt2 tablespoons minced parsley1/8 teaspoon poultry seasoning3/4 cup 2% milk1 egg
Preparation
In a Dutch oven, saute the carrots, celery and onion in butter for 10 minutes. Add the consomme, 4 cups water, salt and pepper. Bring to a boil. Reduce heat; cover and cook over low heat for 15 minutes or until vegetables are tender.
Add turkey and beans; cook for 5 minutes. Combine the flour, Worcestershire sauce and remaining water until smooth; stir into turkey mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until thickened.
For dumplings, combine the flour, baking powder and salt in a large bowl. Stir in parsley and poultry seasoning. Combine milk and egg; stir into flour mixture just until moistened. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
