Turkey Ragout Recipe


Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings6
MethodMain Ingredient
Interest Group


 Butter/Margarine4 Tablespoon
 Onion1 Large
 Zucchini3 Cup (48 tbs)
 Sliced celery1⁄2 Cup (8 tbs)
 Cooked turkey4 Cup (64 tbs)
 Mushrooms1⁄2 Pound
 Carrots1 Pound
 Dry white wine2⁄3 Cup (10.67 tbs)
 Canned condensed chicken broth2⁄3 Cup (10.67 tbs)
 Boneless lamb shoulder10 1⁄2 Ounce
 Condensed cream of chicken soup10 1⁄2 Ounce
 Dried thyme leaves1⁄4 Teaspoon
 Dried marjoram1⁄4 Teaspoon
 Parsley1 Tablespoon

Nutrition Facts

Serving size

Calories 487 Calories from Fat 217

% Daily Value*

Total Fat 24 g37.4%

Saturated Fat 11.5 g57.3%

Trans Fat 0 g

Cholesterol 132.9 mg

Sodium 557.3 mg23.2%

Total Carbohydrates 22 g7.3%

Dietary Fiber 4.7 g18.7%

Sugars 8.4 g

Protein 40 g80.8%

Vitamin A 270% Vitamin C 39.2%

Calcium 10.3% Iron 22%

*Based on a 2000 Calorie diet


1. Preheat oven to 350F.

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.

9. Sprinkle with chopped parsley and serve.