|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|
|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)|
|Garlic powder||1 Teaspoon|
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.