- 8 medium carrots, cut into 1-inch chunks
- 4 celery ribs, cut into 1-inch chunks
- 1 cup chopped onion
- 1/2 cup butter or margarine
- 2 (10.5 ounce) cans condensed beef consomme
- 4 2/3 cups water, divided
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 3 cups cubed cooked turkey
- 2 cups frozen cut green beans
- 1/2 cup all-purpose flour
- 2 teaspoons Worcestershire sauce
- DUMPLINGS:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons minced parsley
- 1/8 teaspoon poultry seasoning
- 3/4 cup milk
- 1 egg
- In a Dutch oven, 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. Add turkey and beans; cook for 5 minutes. Combine flour, Worcestershire sauce and remaining water until smooth; stir into turkey mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.
- 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 tablespoonfuls onto simmering stew. Cover and simmer for 10 minutes; uncover and simmer 10 minutes longer.