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Burgundy Stew

Healthycooking's picture
Ingredients
  Turkey cutlets 2 Pound, cut in one inch cubes
  Sliced carrots 2 Cup (32 tbs)
  Sliced celery 1 Cup (16 tbs)
  Onions 2 Medium, chopped
  Sliced water chestnuts 1 Can (10 oz), rinsed & drained
  Canned sliced mushrooms 16 Ounce, drained, rinsed
  Flour 3 Tablespoon
  Sugar/1 packet sweet 'n low 2 Teaspoon
  Lite salt 1 Teaspoon
  Canned whole tomatoes 16 Ounce, undrained (1 Can)
  Burgundy wine 1 Cup (16 tbs) (Regular Or Cooking)
  Pepper 1⁄2 Teaspoon
  Garlic powder 1 Teaspoon
Directions

Heat oven to 325°F.
In a Dutch oven combine turkey, carrots, celery, onions, water chestnuts, and mushrooms.
Mix flour, sugar, garlic powder, pepper, and salt into turkey mixture.
Combine wine and tomatoes, and pour over turkey mixture.
Cover and cook 1 hour until turkey and vegetables are tender.

Recipe Summary

Course: 
Side Dish
Method: 
Baked
Ingredient: 
Poultry

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2021 Calories from Fat 98

% Daily Value*

Total Fat 11 g17%

Saturated Fat 0.57 g2.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1166.7 mg48.6%

Total Carbohydrates 254 g84.8%

Dietary Fiber 28.7 g114.7%

Sugars 42.6 g

Protein 183 g366.6%

Vitamin A 889.6% Vitamin C 156.2%

Calcium 38.8% Iron 69.2%

*Based on a 2000 Calorie diet

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Burgundy Stew Recipe