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.

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

Calories:

139 (33% from fat)

Fat:

5.1g (sat 1g,mono 2.5g,poly 0.9g)

Protein:

13g

Carbohydrate:

5g

Fiber:

1g

Cholesterol:

27mg

Iron:

1mg

Sodium:

534mg

Calcium:

28mg