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Photography: Randy Mayor; Styling: Jan Gautro Photo by: Photography: Randy Mayor; Styling: Jan Gautro

Turkey Pot-au-Feu

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.

Cooking Light NOVEMBER 2003

  • Yield: 6 servings (serving size: 1 cup)

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

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.

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
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Turkey Pot-au-Feu recipe

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