This tasty twist on a French family favorite is a great new way to use up all your leftover turkey. The flavorful pot-au-feu, or stew, can simmer in a slow cooker so you can relax or spend time with friends and family while your house fills up with the aromatic spices. Serve with quinoa or a side of roasted veggies.
Leftover turkey or 3 lbs organic, free-range turkey breast
2 tbsp olive oil
2 cups petites carrots, whole
1 large yellow onion, chopped
4 cloves garlic, thickly sliced
1 tbsp Herbes de Provence
2 bay leaves
¾ tsp coarse salt
1¼ cup red wine
1 28oz can diced tomatoes with their juice (unsalted, no sugar)
3 15 oz cans cannelini beans, well rinsed and drained
Fresh thyme to taste (optional)
¾ cup fat free chicken broth (unsalted, no added sugar)1¼ cup red wine
3 15 oz cans cannelini beans, well rinsed and drainedFresh thyme to taste (optional)
Heat olive oil in a large baking pan that can also go in the oven (or better yet, use the insert of your slow-cooker if it can go on top of the stove -it will save you an extra pan to wash later – and sauté the chopped onion, garlic and carrots for a few minutes.
If using uncooked turkey, rinse and dry the turkey breast and add it, along with the Herbes de Provence, bay leaves, fresh thyme, and salt and continue to cook for 5 minutes.
Turn the turkey breast over to brown on the other side for an additional 5 minutes.
Add canned diced tomatoes, wine and chicken broth, stir and bring to a quick boil.
Add the drained canned beans and leftover turkey if using, gently stir and turn off the stove.
If using a slow-cooker, transfer the insert to the slow cooker, cover and cook on low setting for 3 hours.
If using a regular oven, transfer baking pan to a 350F preheated oven and cook for 45 minutes to 1 hour, uncovered.
This recipe originally appeared on Cuisinicity.com.