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Barbecued Turkey Cutlets

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  Turkey cutlets 2 Pound (Skinless)
  Liquid butter buds/1 tablespoon fat-free chicken broth 1 Tablespoon
  Chopped onion 1 Cup (16 tbs)
  Wine vinegar 1⁄2 Cup (8 tbs)
  Chile sauce 1⁄4 Cup (4 tbs)
  Tomato sauce 1⁄4 Cup (4 tbs)
  Chile powder 2 Teaspoon
  Worcestershire sauce 2 Teaspoon
  Sugar/1 packet sweet 'n low 2 Teaspoon
  Thyme 1⁄4 Teaspoon
  Stewed tomatoes 1 Cup (16 tbs)
  Beef broth 1⁄2 Cup (8 tbs)
  Red wine/Cooking wine 1⁄2 Cup (8 tbs)

Cut turkey cutlets into 2 inch cubes.
Brown in a non-stick skillet sprayed with non-fat cooking spray.
Remove turkey and place in a large casserole dish.
Heat liquid Butter Buds or chicken broth in skillet, adding onion and cook for three minutes.
Add all other ingredients, bring to a boil, and pour over turkey chunks.
Cover and bake in a 300°F.oven for 40 - 50 min.or until turkey falls apart in shreds when probed with a fork.

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