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!
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
- 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)
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.
Corinda says
November 29, 2016 at 2:56 pmYum!!!
Yvette says
November 25, 2016 at 11:39 amFor 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! 🙂
Donna Saliter says
November 25, 2016 at 10:33 amEven 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!
martine says
November 25, 2016 at 4:33 amcoucou, 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
Catherine Katz says
March 10, 2015 at 7:11 am10 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!!
John Breeden says
March 9, 2015 at 11:59 pmHi 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
Tammy says
December 7, 2014 at 1:40 pmThis recipe is a winner! My husband and I loved it! This will be a go-to recipe ….. with or without the meat! Thank you!
Catherine Katz says
December 8, 2014 at 4:53 pmYAY!!! Tammy, that’s fantastic! I always love to hear that!!! Thank you!
June Braunlich says
December 6, 2014 at 10:12 pmKatherine, 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. 🙂
Catherine Katz says
December 17, 2014 at 7:27 amHi 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!!!
Elisabet says
November 27, 2014 at 6:06 amLove your site so much inspiration. I wonder if you can write european measure in your receipt?
Hi from Sweden !
Catherine Katz says
November 27, 2014 at 8:49 amThank 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: http://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: http://www.rapidtables.com/convert/temperature/fahrenheit-to-celsius.htm
I hope this helps! Love to have you at the table!!!
martine says
November 27, 2014 at 2:30 amoups ! que ferait-on sans le net? …je pense que vos canelli beans sont nos flageolets ! ….à mes fourneaux! bon thangsgiving joyeux !
Catherine Katz says
November 27, 2014 at 8:56 amAbsolument!
June says
November 26, 2014 at 9:38 pmI 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!
Catherine Katz says
November 27, 2014 at 9:02 amYes! it is so comforting indeed as we are surrounded by this winter wonderland in Connecticut! Thank you so much June!!
martine says
November 26, 2014 at 5:02 pmpetite 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!!
Catherine Katz says
November 27, 2014 at 8:54 amTout 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!
Kristin says
November 26, 2014 at 4:27 pmI 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.
WebMaster says
November 26, 2014 at 3:54 pmI’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!
Catherine Katz says
November 27, 2014 at 8:52 amThank 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!!!
Nata Rose says
November 26, 2014 at 3:52 pmQuelle 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
Catherine Katz says
November 27, 2014 at 8:51 amMerci Nata Rose, c’est un bon repas chaud que j’adore faire en Hiver!!
martine says
November 26, 2014 at 3:46 pmcoucou! 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 !!