• 8 medium carrots, sliced

• 4 celery ribs, sliced

• 1 cup chopped onion

• 1/2 cup butter

• 2 cans (10 1/2 oz. each) turkey broth (or homemade!)

• 4 2/3 cups water, divided

• 2 tsp. salt

• 1/4 tsp. pepper

• 3 cups cooked, cubed turkey

• 1 pint green beans, drained

• 1/2 cup flour

• 2 tsp. Worcestershire sauce

• 1 1/2 cups flour

• 2 tsp. baking powder

• 1 tsp. salt

• 2 T. minced parsley

• 1/8 tsp. poultry seasoning

• 3/4 cup milk

• 1 egg

In large pan or Dutch oven, sauté carrots, celery, and onion in butter for 10 minutes.  Add broth, 4 cups water, salt, and pepper.  Cover and cook over low heat for 15 minutes or until vegetables are tender.  Add turkey and green 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.  Yield: 10-12 servings