Photography: Randy Mayor; Styling: Jan Gautro
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

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

SaleOrganizer's Review

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

EllenDeller's Review

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

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.