|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.
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