You are here

Turkey Ragout

fast.cook's picture
Ingredients
  Butter/Margarine 1 Tablespoon
  Onion 1 Large, sliced
  Zucchini 2 Medium, sliced to make 3 cups
  Celery 1⁄2 Cup (8 tbs), sliced
  Cooked turkey 4 Cup (64 tbs) (In Large Chunks, About 1 1/2-Inch)
  Small fresh mushrooms 1⁄2 Pound
  Canned whole carrots 1 Pound, drained (1 Can)
  Dry white wine 2⁄3 Cup (10.67 tbs)
  Canned condensed chicken broth 2⁄3 Cup (10.67 tbs)
  Canned condensed cream of celery soup 10 3⁄4 Ounce (1 Can)
  Canned condensed cream of chicken soup 10 3⁄4 Ounce (1 Can)
  Dried thyme leaves 1⁄4 Teaspoon
  Dried marjoram leaves 1⁄4 Teaspoon
  Chopped parsley 1 Tablespoon
Directions

GETTING READY
1. Preheat oven to 350F.

MAKING
2. In a large heavy ovenproof skillet, heat the four tablespoons of butter
3. Add the onion, zucchini and celery to the pan and heat till tender and lightly browned. This will take about 15 minutes.
4. In a 3-quart casserole, add the turkey and the onion mixture and mix well
5. In the same skillet, tip in the mushrooms and brown well. Add more butter to the pan if required to cook the mushrooms
6. Add these cooked mushrooms to the turkey mixture in the casserole
7. Add the carrots to the pan and then stir in the wine to the drippings in the skillet along with the undiluted chicken broth, celery soup, chicken soup, thyme and marjoram
8. Tip this mixture over the turkey and vegetables in the casserole and mix well
9. Bake covered for one hour till bubbling in the center

SERVING
10. Sprinkle with chopped parsley and serve immediately

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Turkey
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
6

Rate It

Your rating: None
4.2275
Average: 4.2 (20 votes)