In a large pan, saute the onion, celery and garlic in the butter over medium heat until the onions are soft. Add carrots and saute another 5 minutes.
Add wine, mushroom soup, gravy, potatoes, peas, turkey, marjoram, thyme, black pepper and bay leaf and raise heat to medium-high so it comes to the boil. Stir, then cover and let simmer for 60 minutes, or until potatoes are nicely soft. Salt to taste.