Photography: Randy Mayor; Styling: Jan Gautro
Yield
6 servings (serving size: 1 cup)

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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

emilyrose1234's Review

emilyrose1234
July 01, 2012
This was so good. There was a burst of flavor in every bite.

SaleOrganizer's Review

Jot
November 24, 2011
Really, really yummy!!!!

EllenDeller's Review

SaleOrganizer
December 15, 2012
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.

JNBank's Review

EllenDeller
November 25, 2012
This was very bland. I thought that may be the case after seeing the ingredients but decided to make it after seeing the reviews. I will not be making this again.