As written, this would probably be bland and too brothy. I started with just three cups of turkey stock made at Thanksgiving and frozen, then gently poached a big turkey thigh in it (kept the top on so as to avoid evaporation). I further strengthened the broth with dried tomato slivers and a teaspoon of basil pesto. Also added about half again more of the vegetables (why not?) and quite a bit of black and red pepper mix. It became delicious! Served with a simple green salad and the CL chive-buttermilk biscuits.
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.
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- Calories: 139
- Calories from fat: 33%
- Fat: 5.1g
- Saturated fat: 1g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 0.9g
- Protein: 13g
- Carbohydrate: 5g
- Fiber: 1g
- Cholesterol: 27mg
- Iron: 1mg
- Sodium: 534mg
- Calcium: 28mg
- 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.
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