turkey stew with dumplings

Dinner last night was so good! Scott and Thomas claimed to not like dumplings. Who doesn't like dumplings?!! I'm pretty sure this recipe changed their minds though. I certainly didn't make anyone take 2nd or even 3rd helpings!

Turkey Stew with Dumplings

8 medium carrots, cut into 1-inch chunks
4 celery ribs, cut into 1-inch chunks
1 medium onion, chopped
1/2 cup butter
2 cans (10-1/2 oz each) beef consomme
4-2/3 cups water, divided
2 tsp salt
1/4 tsp pepper
3 cups shredded cooked turkey
2 cups frozen cut green beans
1/2 cup all-purpose flour
2 tsp worcestershire sauce

Dumplings:
1 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
2 Tbsp minced fresh parsley
1/8 tsp poultry seasoning
3/4 cup milk
1 egg

In a Dutch oven or soup kettle, saute carrots, celery and onion in butter for 10 minutes. Add consomme, 4 cups water, salt and pepper. Cover and cook over low heat for 15 minutes or until vegetables are tender. Ad turkey and green beans; cook for 5 minutes. In a small bowl, combine flour, worcestershire sauce and remaining water until smooth. Stir into turkey mixture; bring to boil. Reduce heat; cover and simmer for 5 minutes, stirring occasionally. For dumplings, combine flour, baking powder and salt in a bowl. Stir in parsley and poultry seasong. Combine milk and egg; stir into flour mixture just until moistened. Drop by tablespoons onto simmering stew. Cover and simmer for 10 minutes; uncover and simmer 10 minutes longer.

Source: Taste of Home, Year 2000 Annual Recipes