logo.png
  • Home
  • About
    • Home and Family
    • Programs
  • Recipes
  • Cooking Class Videos
  • Blog
  • Tips
  • Reviews
  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

Follow Catherine Katz on TikTok:

Click Here to Sign Up for Catherine's Newsletter

Search by Category

Search

Turkey Bean Pot-au-Feu (leftover version)

Yum


24 Comments
beans, Herbes de Provence, Leftover Thanksgiving Turkey, wine

Jump to Recipe Print Recipe

A pot-au-feu is one of those French family favorite feel-good comfort stews that simmers slowly in the oven or in a slow-cooker for a long time and fills the whole house with wonderful smells. I have adapted it here from my original recipe to use with your leftover turkey from thanksgiving.  What’s so nice about it is that no matter what leftover turkey you have on hand, it will just add to this wonderful sauce that already has lots of beans, tomatoes, garlic, red wine and herbes de Provence, and will make a full meal! What better way to make good use of your leftover turkey!

Print Pin
4.75 from 20 votes

Table of Contents

  • Turkey Bean Pot-au-Feu (leftover version)
    • Ingredients
    • Instructions

Turkey Bean Pot-au-Feu (leftover version)

Author Catherine Katz

Ingredients

  • 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
  • 3/4 tsp coarse salt
  • 1 28oz can diced tomatoes with their juice (unsalted, no sugar)
  • 3/4 cup fat free chicken broth
 unsalted, no added sugar
  • 1 1/4 cup red wine
  • 3 15 oz cans cannelini beans, well rinsed and drained
  • Fresh sprigs of thyme to taste optional

Instructions

  • 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.
  • Add canned diced tomatoes, wine, chicken broth, herbes de Provence, bay leaves & salt; stir and bring to a quick boil.
  • Add the leftover turkey, drained canned beans, 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 2 hours.
  • If using a regular oven,transfer baking pan to a 350 preheated oven and cook for 30-40 minutes to 1 hour, uncovered.
Tweet
Share
Pin1
Share
1 Shares

More Healthy Poultry Recipes Other recipes with: beans, Herbes de Provence, Leftover Thanksgiving Turkey, wine

« Nuts & Seeds
Rustic Apple Cranberry Galette »

Comments

  1. Corinda says

    at

    5 stars
    Yum!!!

    Reply
  2. Yvette says

    at

    For the turkey that keeps giving….I usually make turkey pot pie, turkey soup or turkey chili so this is a new recipe that I will try. Let’s face it – anything that has wine in it has to be good! 🙂

    Reply
  3. Donna Saliter says

    at

    5 stars
    Even though we are still stuffed from yesterday’s Thanksgiving dinner, I just forwarded this recipe to Mike with a little “hint hint.” Can’t wait to taste it and will keep you posted!

    Reply
  4. martine says

    at

    5 stars
    coucou, celle-là n’aura pas été graciée par Obama!!! et les prochaines pourront attendre que les poules aient des dents pour etre graciées par Mister Trump ! ah!ah bon thansgiving to everyone with or …without turkey!! martine de France

    Reply
  5. Catherine Katz says

    at

    5 stars
    10 out of 10 from “cave man” WOW!! It doesn’t get any better than that! Thank you John! I am standing in that moment with you!!

    Reply
  6. John Breeden says

    at

    5 stars
    Hi Catherine,
    I found a large quantity of frozen turkey leftovers in my freezer yesterday and prepared this recipe for dinner today. The fresh thyme and herbs de provence combine wonderfully with the diced tomato flavours and red wine to make this easy-to-prepare meal quite flavourful. My kids and their friends enjoyed it immensely. It is just the hearty meal plan I was seeking to fight the spring-time cold. The kids get a cough – and the battle begins.
    This recipe became like a prescription from the doctor today, which I turned into my shopping list and took to the store.
    My 15 year old son just came down from his man-cave and casually took a second helping – a big one. I asked him for his rating. He gave it a 10/10. You see, this is the first ten-out-of-ten I have received in quite a while. It’s also a big deal when man-caves yield up captive teenagers.
    So, it is in celebration of the food that loves us back that I write this comment – because, quite literally, I am standing in that moment now.
    Thanks,
    John

    Reply
  7. Tammy says

    at

    5 stars
    This recipe is a winner! My husband and I loved it! This will be a go-to recipe ….. with or without the meat! Thank you!

    Reply
    • Catherine Katz says

      at

      YAY!!! Tammy, that’s fantastic! I always love to hear that!!! Thank you!

      Reply
  8. June Braunlich says

    at

    5 stars
    Katherine, I love this recipe! It is so comforting & delicious. One pot meals are my favorites. My Mother did a great deal of French cooking (despite our German background) – so this recipe has cultural appeal. I appreciate your easy going style – both the simplicity of ingredients & your instructions! Keep them coming please! Your website is beautiful & keeps drawing me back. 🙂

    Reply
    • Catherine Katz says

      at

      5 stars
      Hi June,
      I just realized I had not replied to your absolutely lovely comment that just filled me with joy! I don’t know how that happened but this morning I saw it and it brightened my morning! Thank you so much!!!

      Reply
  9. Elisabet says

    at

    1 star
    Love your site so much inspiration. I wonder if you can write european measure in your receipt?

    Hi from Sweden !

    Reply
    • Catherine Katz says

      at

      Thank you so much Elisabet! I found a wonderful website that will help you convert to european measures. The only issue is that it’s written in French but I think it can still be helpful: https://www.cuisine-annie.com/article-aides-memoire-equivalence-cup-grammes-20.html. I also found a great link to changing Fahrenheit into Celsius for oven temperature: https://www.rapidtables.com/convert/temperature/fahrenheit-to-celsius.htm
      I hope this helps! Love to have you at the table!!!

      Reply
  10. martine says

    at

    5 stars
    oups ! que ferait-on sans le net? …je pense que vos canelli beans sont nos flageolets ! ….à mes fourneaux! bon thangsgiving joyeux !

    Reply
    • Catherine Katz says

      at

      5 stars
      Absolument!

      Reply
  11. June says

    at

    5 stars
    I am so excited to have all these ingredients on hand, the night before Thanksgiving.
    This recipe sounds wonderful for the cold weather here in New England!

    Reply
    • Catherine Katz says

      at

      5 stars
      Yes! it is so comforting indeed as we are surrounded by this winter wonderland in Connecticut! Thank you so much June!!

      Reply
  12. martine says

    at

    petite question: on peut mettre n’importe quelle quantité de dinde? est-ce bien ça? et que veut dire “canelli beans “? merci pour cette recette qui sent déjà bon avant de l’avoir cuisinée!!

    Reply
    • Catherine Katz says

      at

      5 stars
      Tout ce que vous voulez, Martine, un peu, beaucoup, ça n’a pas d’importance car ce plat ne depend pas de la dinde– il a tellement de bons flageolets avec cette sauce magnifique au vin!

      Reply
  13. Kristin says

    at

    5 stars
    I made your original recipe for my family a few weeks ago, we loved it!
    The herbs and wine make it really special 🙂 and it smells sooo good when its cooking.

    Reply
  14. WebMaster says

    at

    5 stars
    I’m so excited to have a new recipe to use for those after-Thanksgiving guests. And the best part is that other than the turkey, the other major ingredients were not part of the main Thanksgiving meal, so it will be a fresh taste over the weekend!

    Reply
    • Catherine Katz says

      at

      5 stars
      Thank you so much! I love that about this recipe right after Thanksgiving! it really makes for a completely different meal and it is sooooo yummy!!!

      Reply
  15. Nata Rose says

    at

    4 stars
    Quelle belle idée !!!! Cette recette me paraît si simple à faire et si saine que jela conserve pour Noël !!!Nous n’avons pas en France de thanksgiving

    Reply
    • Catherine Katz says

      at

      5 stars
      Merci Nata Rose, c’est un bon repas chaud que j’adore faire en Hiver!!

      Reply
  16. martine says

    at

    5 stars
    coucou! ça a l’air bien bon!!! celle-ci n’aura pas été épargnée par Obama! bon thanks giving to everyone in USA!! et à cuisinicity’s fans !!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating