Turkey Ragout Recipe
Ingredients
| Butter or margarine | ||
| Large onion-1, sliced | ||
| Medium zucchini-2, sliced (about 3 cups) | ||
| Celery | 1/2 Cup (16 tbs), sliced | |
| Cooked turkey- 4 cups, in large chunks (about 1 1/2-inch) | ||
| Small fresh mushrooms- 1/2 lb | ||
| Carrots | 1 Can (10oz) | |
| Dry white wine | 2/3 Cup (16 tbs) | |
| Chicken broth | 2/3 Cup (16 tbs), condensed | |
| Condensed cream-of-celery soup- 1 can (10 3/4 oz) , canned | ||
| Condensed cream-of-chicken soup- 1 can (10 3/4 oz) , canned | ||
| Dried thyme leaves | 1/4 Teaspoon | |
| Marjoram leaves | 1/4 Teaspoon, dried | |
| Chopped parsley | ||
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
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
Chef
