Turkey Stew with Dumplings

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 cans (10-1/2 ounces each) 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. Makes 10-12 servings.