Turkey Pot-au-Feu

Turkey Pot-au-Feu Recipe
Photography: Randy Mayor; Styling: Jan Gautro
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.


6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 139
Caloriesfromfat 33 %
Fat 5.1 g
Satfat 1 g
Monofat 2.5 g
Polyfat 0.9 g
Protein 13 g
Carbohydrate 5 g
Fiber 1 g
Cholesterol 27 mg
Iron 1 mg
Sodium 534 mg
Calcium 28 mg


1 tablespoon olive oil, divided
1 cup quartered mushrooms
1/2 cup chopped carrot
1/2 cup chopped leek
1/2 cup chopped peeled rutabaga
1/2 cup chopped peeled turnips
1 garlic clove, thinly sliced
1/2 cup dry white wine
4 cups fat-free, less-sodium chicken broth
2 cups leftover cooked turkey, chopped (light and dark meat)
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
Dash of black pepper
Fresh thyme sprigs (optional)


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.

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.