1 pkg., about 1 1/4 lbs., turkey tenderloins
4 slices bacon, diced
4 med. carrots, cut into 1 inch pieces
2 sm. onions, cut in fourths
Celery, cut in 2 inch pieces
2 c. water, divided
1 can (10+ oz.) 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; stir in carrots, celery, 1 3/4 cups water, broth and rosemary. Heat to boiling, reduce heat. Cover and simmer for 20 minutes. Mix flour and remaining water, stir into turkey mixture, 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. Serves 4-5.

I sometimes add 3 large potatoes (cut into small pieces) and green beans. Then I omit the dumplings.