Brown the turkey meat and put aside.
Slice the onion thinly and fry gently for a few minutes. Place all the ingredients into a thick bottomed saucepan and cover with enough water to completely cover the ingredients. Simmer for 45 minutes stirring at intervals and topping up water if necessary.
Wash the mushroom, add to the casserole and bring back to the simmer. Simmer for another 15 minutes.
Once cooked, serve with rice or potatoes.
Can also be cooked in a slow cooker. You can also vary the recipe by using beans instead of mushrooms, rosemary and thyme instead of basil and oregano. The Leftovers freeze well too.
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