Turkey Pot-Au-Feu

Submitted by GirlyJu

"Adapted from a Cooking Light recipe. "Pot-au-feu is a simple French dish of meat and vegetables simmered together. In this version, root vegetables and leftover turkey bask in a rich broth that's begging to be sopped up with warm bread." The original recipe calls for 2 cups of leftover cooked turkey, but because I used a thick homemade turkey stock I only added veggies."

 

• Ready In: 45mins
• Ingredients: 14
• Yields: 48 oz
• Serves: 4

ingredients

• 1 tablespoon olive oil, divided
• 1 cup quartered mushroom
• 1⁄2 cup chopped carrot
• 1⁄2 cup chopped leek
• 1⁄2 cup chopped peeled rutabaga
• 4 cups reduced-sodium fat-free chicken broth
• 1 garlic clove, thinly sliced
• 1⁄2 cup dry white wine
• 1⁄2 cup chopped peeled turnip
• 2 cups leftover cooked turkey, chopped (light and dark meat)
• 1 teaspoon chopped fresh thyme
• 1⁄2 teaspoon salt
• 1 dash black pepper
• fresh thyme sprig (optional)

directions

1. Heat 1 1/2 teaspoons oil in a large saucepan over medium-high heat. Add the mushrooms; sauté 5 minutes or until golden. Remove mushrooms from pan.
2. Heat 1 1/2 teaspoons oil in pan over medium-high heat. Add carrot and next 4 ingredients (carrot through garlic); sauté 5 minutes. Add wine, and cook until reduced to 1/4 cup (about 1 minute). Add mushrooms, broth, turkey, chopped thyme, salt, and pepper. Bring to a boil, reduce heat, and simmer 15 minutes or until the vegetables are tender. Garnish with thyme sprigs, if desired.