Burgundy Stew

• 2 lb. turkey cutlets, cut into 1-inch cubes
• 2 c. sliced carrots
• 1 c. sliced celery
• 2 medium onions, chopped
• 1 can sliced water chestnuts, drained
• 1 (16 oz. size) can sliced mushrooms, drained
• 3 Tbsp. flour
• 1 to 2 tsp. sugar
• 1 tsp. lite salt (optional)
• 1 (No. 2) can whole tomatoes
• 1 c. Burgundy wine (regular or cooking)
• 1/2 tsp. pepper
• 1/2 to 1 tsp. garlic powder

1. Heat oven to 325u0b0.
2. In a Dutch oven, combine turkey, carrots, celery, onions, water chestnuts and mushrooms.
3. Mix flour, sugar, garlic powder, pepper and salt into turkey mixture.
4. Combine wine and tomatoes and pour over turkey mixture.
5. Cover and cook 1 hour or until turkey and vegetables are tender.
6. Serves 6.

turkey cutlets, carrots, celery, onions, water chestnuts, mushrooms, flour, sugar, lite salt, tomatoes, wine, pepper, garlic powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=331079 (may not work)