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Hearty Turkey Ragout

Prepare this quick and easy version of an old favourite using leftover turkey and Ontario vegetables.

Preparation Time: 5 minutes
Cooking Time: 10 minutes
  Serves 4 
 
2 tbsp (25 mL) vegetable oil
1 large Ontario Onion, chopped
3 cloves Ontario Garlic, minced
8 oz (250 g) fresh Ontario Mushrooms, cut in half
2 tbsp (25 mL) all-purpose flour
2-1/2 cups (625 mL) turkey or chicken broth
1/2 tsp (2 mL) each dried thyme and sage
  Salt and pepper
4 cups (1 L) coarsely chopped cooked turkey
2 cups (500 mL) cooked quartered red Ontario Potatoes
2 cups (500 mL) cooked diced Ontario Carrots
1 cup (250 mL) cooked sliced Ontario Parsnips
1 can (19 oz. 540 mL) white pea (navy) beans, drained and rinsed
1 cup (250 mL) green peas (frozen or leftover)

In large deep skillet or shallow casserole, heat oil over medium heat. Add onion, garlic and mushrooms; cook for 7 minutes, stirring often. Sprinkle with flour; cook stirring 1 minute. Stir in broth, thyme, sage, and salt and pepper to taste; bring to boil, stirring. Reduce heat; add turkey, potatoes, carrots, parsnips, beans and peas; heat through.

Optional: Garnish with fresh herbs.

 

Nutritional Information:  
1 Serving:  
Protein: 38.0 grams
Fat: 10.0 grams
Carbohydrates: 71.0 grams
Calories: 526

 

 

 

 

 

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