1/4 c. dry white wine
2 tsp. cornstarch
2 tbsp. vegetable oil
1 c. sweet green bell pepper, cut in strips
1 lb. boneless turkey breast cutlets, cut in 1/2" strips
8 oz. fresh mushrooms, halved or quartered (2 1/3 c.)
2 (14 1/2 oz.) cans stewed tomatoes, undrained
1 tsp. thyme leaves, crushed
3/4 tsp. garlic powder
1/2 tsp. grated orange peel
1/2 tsp. salt
1/4 tsp. ground black pepper
Steamed rice
Orange slices for garnish

In custard cup combine wine and cornstarch until smooth; set aside.

In large skillet, heat oil until hot. Add green pepper; cook and stir until almost crisp tender, about 2 minutes. Stir in turkey and mushrooms; cook and stir until turkey is no longer pink, 2 to 3 minutes. Stir in tomatoes, thyme, garlic powder, orange peel, salt and pepper; heat, stirring occasionally until hot, about 2 minutes. Add reserved wine mixture; cook and stir until mixture boils and thickens. Serve over steamed rice, garnished with orange slices, if desired. 4 servings.