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Turkey Ragout

Brayden's picture
Ingredients
  Butter/Margarine 4 Tablespoon
  Onion 1 Large
  Zucchini 3 Cup (48 tbs)
  Sliced celery 1⁄2 Cup (8 tbs)
  Cooked turkey 4 Cup (64 tbs)
  Mushrooms 1⁄2 Pound
  Carrots 1 Pound
  Dry white wine 2⁄3 Cup (10.67 tbs)
  Canned condensed chicken broth 2⁄3 Cup (10.67 tbs)
  Boneless lamb shoulder 10 1⁄2 Ounce
  Condensed cream of chicken soup 10 1⁄2 Ounce
  Dried thyme leaves 1⁄4 Teaspoon
  Dried marjoram 1⁄4 Teaspoon
  Parsley 1 Tablespoon
Directions

GETTING READY
1. Preheat oven to 350F.

MAKING
2. In 4 tablespoons hot butter in large, heavy skillet, saute onion, zucchini and celery until almost tender and lightly browned—about 10 to 15 minutes.
3. In a 3-quart casserole combine the sauted mixture with turkey.
4. In same skillet, brown mushrooms, adding more butter if needed add to turkey mixture in the casserole along with carrots.
5. Stir wine into drippings in skillet, then undiluted chicken broth, celery soup, chicken soup, thyme and marjoram.
6. Bring to boiling, stirring to loosen browned bits in pan.
7. Pour wine mixture over turkey and vegetables in casserole and mix lightly with a fork.
8. Bake covered for about 1 hour until bubbling in center.

SERVING
9. Sprinkle with chopped parsley and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Turkey
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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