From Paulette Vickery's Recipe Collection

BB: BURGANDY STEW

main dish, poultry

2 lb turkey cutlets, cubed
2 cup sliced carrots
1 cup sliced celery
2 each onions, chopped
1 can water chestnuts
2 can sliced mushrooms, 8oz each
3 tablespoon flour
2 teaspoon sugar, or:
1 pkg sweet and low
1 teaspoon light salt
1 can tomatoes, 16oz
1 cup burgandy wine
1/2 teaspoon pepper
1 teaspoon garlic powder

Heat oven to 325 degrees. In a nonstick dutch oven combine turkey, carrots, celery, onion, rinsed and drained sliced 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. Per serving: fat 2 G, cholesterol 68 MG, fiber 3 G, calorries 232, 8 percent from fat, protein 32 G, carbohydrate 15 G, sodium 322 MG.

Yield: 8 servings





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