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 lb. 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 tsp. marjoram and thyme
Chopped fresh parsley as garnish

In 4 tablespoons butter in a large heavy skillet, saute onions, celery and zucchini until almost tender and lightly browned, about 10 minutes. Combine with turkey in a 3 quart casserole. In same skillet, brown mushrooms, adding more butter if necessary. Add to turkey mixture; add carrots. Stir wine into drippings in skillet, add broth, soups and spices. Bring to a boil, stirring to loosen browned bits in pan. Pour this mixture over turkey and vegetables in casserole. Stir gently just to mix. Bake, covered 1 hour until bubbling at 350 degrees. Serve hot with crusty French bread and a salad. Fantastique!