Turkey Pot Au Feu

I used up the last of our Xmas turkey in a sort of soup recipe http://www.myrecipes.com/recipe/turkey-pot-au-feu.  I froze it, and then thawed and heated it for our Wednesday dinner this week, along with salad, crusty bread, and some Chicken/Farro salad.

INGREDIENTS

2 Tbsp extra virgin olive oil, divided

8-12 oz mushrooms, quartered or sliced

1/2 cup carrots, peeled and chopped

1/2 cup chopped leek

1 cup rutabaga, peeled and diced

1 clove garlic, minced or thinly sliced

1/2 cup dry white wine

4 cups low-sodium organic chicken broth

2 cups leftover turkey, chopped (light & dark meat)

1/2 tsp dried thyme ( or 1 tsp fresh)

Salt & pepper to taste

COOKING INSTRUCTIONS

Heat 1-1/2 tsp oil in large saucepan over medium high heat.  Sauté mushrooms about 5 minutes, until golden.  Remove mushrooms from pan for later.

Heat remaining 1-1/2 tsp oil in same saucepan.  Add carrots, leek, rutabaga, and garlic.  Sauté 5 minutes.  Add wine and cook until reduced to about 1/4 cup, about 1 minute.  Add remaining ingredients, including reserved mushrooms, bring to boil, reduce heat and simmer 15 minutes, or until vegetables are cooked (can be pierced by a fork).

Serve with warm, crusty bread.