1 1/4 lb. turkey breast tenderloin
4 slices bacon, diced
4 med. carrots, in 1-inch pieces
2 sm. onions, cut into fourths
2 stalks celery, 2 inch pieces
2 c. water, divided
1 (10 3/4 oz.) can condensed chicken broth
1/4 tsp. dried rosemary leaves
3 tbsp. flour
1 c. buttermilk baking mix
1/3 c. milk

Cut turkey into 1-inch pieces. Fry bacon in Dutch oven over medium-high heat; dice. Stir in turkey; cook until no longer pink. Add carrots, onion, celery, 1 3/4 cups water, broth and rosemary. Heat to boiling; reduce heat. Cover and simmer 20 minutes.

Mix flour and remaining water; stir into turkey mixture. Heat to boiling, stirring constantly, until thickened. Salt and pepper to taste.

Mix baking mix and milk. Drop by spoonfuls onto stew; reduce heat. Simmer uncovered 10 minutes; cover and simmer 10 minutes. 4 or 5 servings.