Turkey Pot-au-Feu

Turkey Pot-au-Feu
Photo by Photography: Randy Mayor

Ingredients

  • 1 cup quartered mushrooms
  • ½ cup chopped leek
  • 1 tablespoon olive oil, divided
  • ½ cup chopped peeled turnips
  • 1 tablespoon olive oil, divided
  • ½ cup chopped peeled turnips
  • ½ cup chopped carrot
  • + 21 more ingredients
    • 1 teaspoon chopped fresh thyme
    • ½ cup chopped peeled rutabaga
    • ½ cup dry white wine
    • 1 garlic clove, thinly sliced
    • 1 garlic clove, thinly sliced
    • ½ teaspoon salt
    • ½ cup chopped carrot
    • 2 cups leftover cooked turkey, chopped (light and dark meat)
    • 1 cup quartered mushrooms
    • 2 cups leftover cooked turkey, chopped (light and dark meat)
    • 4 cups fat-free, less-sodium chicken broth
    • Fresh thyme sprigs (optional)
    • 4 cups fat-free, less-sodium chicken broth
    • Dash of black pepper
    • 1 teaspoon chopped fresh thyme
    • ½ cup chopped leek
    • ½ cup chopped peeled rutabaga
    • Dash of black pepper
    • Fresh thyme sprigs (optional)
    • ½ cup dry white wine
    • ½ teaspoon salt

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 ...

View full recipe at My Recipes

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