Burgundy stew - butter busters^
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Turkey cutlets, cut in 1\" cubes |
| 2 | cups | Sliced carrots |
| 1 | cup | Sliced celery |
| 2 | mediums | Onions, chopped |
| 1 | can | Sliced water chestnuts, rinsed and drained |
| 1 | can | (16oz) sliced mushrooms, rinsed and drained |
| 3 | eaches | Tb flour |
| 1 | teaspoon | (to 2) sugar, optional |
| OR | ||
| 1 | each | Pk Sweet 'n Low, optional |
| 1 | teaspoon | Lite sallt, optional |
| 1 | can | (16oz) whole tomatoes, undrained |
| 1 | cup | Burgundy wine (regular or cooking) |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | (to 1) garlic powder |
Directions
Heat oven to 325F. In a Dutch oven combine turkey, carrots, celery, onions, wat Per serving: 232 cal., 2g (8%) fat, 68mg chol., 3g fiber, 32g pro., 15g carb., Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-25-95