Turkey Ragout

• 1 large onion, sliced
• 1/2 c. celery, sliced
• 2 medium zucchini, sliced (about 3 c.)
• 4 c. cooked turkey (large chunks)
• 1/2 lb. small mushrooms
• 1 can whole carrots, drained
• 2/3 c. dry white wine
• 2/3 c. condensed chicken broth
• 1 can cream of celery soup
• 1 can cream of chicken sop
• 1/4 tsp. thyme
• 1/4 tsp. marjoram

1. In 4 tablespoons butter, saute onion, celery and zucchini until lightly browned and almost tender, 10 to 15 minutes. Combine with turkey in a 3-quart casserole.
2. In same skillet, brown mushrooms.
3. Add more butter, if necessary.
4. Add to casserole. Brown carrots. Add.
5. Stir wine into skillet plus soups and spices. Bring to boil.
6. Pour over turkey and vegetables.
7. Bake in 350u0b0 oven until vegetables are done.
8. Serve with noodles or rice.

onion, celery, zucchini, turkey, mushrooms, carrots, white wine, condensed chicken broth, cream of celery soup, cream of chicken sop, thyme, marjoram

Taken from www.cookbooks.com/Recipe-Details.aspx?id=953743 (may not work)