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.
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)
How to Make It
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.
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.