Turkey Ragout Recipe

• 4 tbsp. butter
• 1 lg. onion, sliced
• 2 med. zucchini, sliced, about 2 c.
• 1/2 c. sliced celery
• 4 c. cooked turkey in lg chunks (1 1/2")
• 1 pound sm. fresh mushrooms
• 1 c. blanched carrot slices
• 2/3 c. dry white wine
• 1 can creamy celery soup, undiluted
• 1 can cream of chicken soup, undiluted
• 1 c. chicken broth
• 1/4 teaspoon marjoram and thyme
• Minced fresh parsley as garnish

1. In 4 Tbsp.
2. butter in a large heavy skillet, saute/fry onions, celery and zucchini till almost tender and lightly browned, about 10 min.
3. Combine with turkey in a 3 qt casserole.
4. In same skillet, brown mushrooms, adding more butter if necessary.
5. Add in to turkey mix; add in carrots.
6. Stir wine into drippings in skillet, add in broth, soups and spices.
7. Bring to a boil, stirring to loosen browned bits in pan.
8. Pour this mix over turkey and vegetables in casserole.
9. Stir gently just to mix.
10. Bake, covered 1 hour till bubbling at 350 degrees.
11. Serve warm with crusty French bread and a salad.
12. Fantastique!

butter, onion, zucchini, celery, turkey, fresh mushrooms, blanched carrot, white wine, celery soup, cream of chicken soup, chicken broth, marjoram, parsley

Taken from cookeatshare.com/recipes/turkey-ragout-40832 (may not work)