Barbecued Turkey Cutlets Recipe
Ingredients
| Turkey | 2 Pound | |
| 1 Tbs. liquid Butter Buds or 1 Tbs. fat-free chicken broth | ||
| Onion | 1 Cup (16 tbs), chopped | |
| Wine vinegar | 1/2 Cup (16 tbs) | |
| Chile sauce | 1/4 Cup (16 tbs) | |
| Tomato sauce | 1/4 Cup (16 tbs) | |
| Chile powder | 2 Teaspoon | |
| Worcestershire sauce | 2 Teaspoon | |
| Sugar | 2 Teaspoon | |
| Thyme | 1/4 Teaspoon | |
| Stewed tomatoes | 1 Cup (16 tbs) | |
| Beef broth | 1/2 Cup (16 tbs) | |
| Cooking wine | 1/2 Cup (16 tbs) | |
Directions
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.
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.
Chef
