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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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