Burgundy stew - butter busters^

8 servings

Ingredients

Quantity Ingredient
2 pounds Turkey cutlets, cut in 1\" cubes
2 cups Sliced carrots
1 cup Sliced celery
2 mediums Onions, chopped
1 can Sliced water chestnuts, rinsed and drained
1 can (16oz) sliced mushrooms, rinsed and drained
3 eaches Tb flour
1 teaspoon (to 2) sugar, optional
OR
1 each Pk Sweet 'n Low, optional
1 teaspoon Lite sallt, optional
1 can (16oz) whole tomatoes, undrained
1 cup Burgundy wine (regular or cooking)
½ teaspoon Pepper
½ teaspoon (to 1) garlic powder

Directions

Heat oven to 325F. In a Dutch oven combine turkey, carrots, celery, onions, wat Per serving: 232 cal., 2g (8%) fat, 68mg chol., 3g fiber, 32g pro., 15g carb., Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.

Submitted By CAROLYN SHAW On 02-25-95

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