Turkey Ragout
A hearty turkey ragout with tender vegetables and rich flavors, perfect for comforting family dinners and versatile to serve with noodles or rice.
Ingredients
- 1 large onion, sliced
- 1/2 cup celery, sliced ⓘ
- 2 medium zucchini, sliced (about 3 cups) ⓘ
- 4 cups cooked turkey, large chunks ⓘ
- 1/2 pound small mushrooms ⓘ
- 1 can whole carrots, drained ⓘ
- 2/3 cup dry white wine ⓘ
- 2/3 cup condensed chicken broth ⓘ
- 1 can cream of celery soup ⓘ
- 1 can cream of chicken soup ⓘ
- 1/4 teaspoon thyme ⓘ
- 1/4 teaspoon marjoram ⓘ
Instructions
- In 4 tablespoons butter, sauté sliced onion, sliced celery, and sliced zucchini until lightly browned and almost tender, about 10 to 15 minutes.
- Combine the sautéed vegetables with cooked turkey in a 3-quart casserole dish.
- In the same skillet, brown the small mushrooms. Add more butter if necessary.
- Add the browned mushrooms to the casserole with turkey and vegetables.
- Brown the drained whole carrots and add them to the casserole.
- Stir white wine, condensed chicken broth, cream of celery soup, cream of chicken soup, thyme, and marjoram into the skillet. Bring to a boil.
- Pour the sauce over the turkey and vegetables in the casserole.
- Bake in a 350°F oven until the vegetables are tender and the flavors meld.
Nutrition & Diet Analysis (per serving)
369
kcal
18% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).