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Turkey Ragout

Chef.at.Home's picture
Ingredients
  Butter/Margarine 2 Tablespoon
  Flour 1 Tablespoon
  Stock/Gravy 1 1⁄2 Cup (24 tbs)
  Salt 1⁄2 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Worcestershire sauce 1⁄2 Teaspoon
  Chopped cooked turkey/Chopped canned turkey 3 Cup (48 tbs)
  Strained cranberry/Strained grape / currant jelly 1 Tablespoon
  Madeira 1⁄4 Cup (4 tbs) (White Wine)
  Toast slice/Pastry shells 6
Directions

1. Melt the butter or margarine in a large saucepan, stir in the flour and cook until lightly browned.
2. Add the gravy or stock, stirring constantly and cook until smooth and thickened. Season with the salt, nutmeg and Worcestershire sauce.
3. Add the turkey and heat 10 minutes, until piping hot.
4. Stir in the jelly and wine and bring to a boil. Pour out into a wanned serving dish; or serve on hot toast or in pastry shells.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Turkey
Servings: 
6

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