Turkey Bean Pot-au-Feu (leftover version)
  • Cooked turkey (whatever leftover you have!)
  • 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 bay leaves
  • ¾ tsp coarse salt
  • 1 (28oz) can diced tomatoes with their juice (unsalted, no sugar)
  • ¾ cup fat free chicken broth
 (unsalted, no added sugar)
  • 1¼ cup red wine
3 (15 oz) cans cannelini beans, well rinsed and drained
  • Fresh sprigs of thyme to taste (optional)
  1. 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.
  2. Add canned diced tomatoes, wine, chicken broth, herbes de Provence, bay leaves & salt; stir and bring to a quick boil.
  3. Add the leftover turkey, drained canned beans, gently stir and turn off the stove.
  4. if using a slow-cooker, transfer the insert to the slow cooker, cover and cook on low setting for 2 hours.
  5. If using a regular oven,transfer baking pan to a 350 preheated oven and cook for 30-40 minutes to 1 hour, uncovered.
Recipe by Cuisinicity at https://cuisinicity.com/turkey-bean-pot-au-feu-leftover-version/