Burgundy Stew - cooking recipe

Ingredients

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

Preparation

Heat oven to 325\u00b0.
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 or until turkey and vegetables are tender.
Serves 6.