In a dutch oven or soup kettle, 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 15 minutes. In small bowl, combine flour, Worcestershire sauce and remaining water until smooth. Stir into turkey mixture, bring to boil. Reduce heat; cover and simmer for 5 minutes, stirring occasionally. 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 tablespoons onto simmering stew. Cover and simmer for 10 minutes, uncover and simmer 10 minutes longer. Yield 10-12 servings.