YIELD
4 - 5 ServingsPREP
40 minCOOK
50 minREADY
1 hrsIngredients
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.