Turkey Pot-au-Feu

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.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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)

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Turkey Pot-au-Feu Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy