Turkey Pot Au Feu Recipes

CHICKEN POT-AU-FEU

Steps:

• In a large pan over medium heat add 1½ teaspoons olive oil and mushrooms. Sauté about 5 minutes until golden. Remove mushrooms from pan and set aside.
• Add the remaining 1½ teaspoons olive oil to the pan and heat over med-high heat. Add the leeks, carrots, rutabaga, turnips, and garlic and sauté 5 minutes. Stir in wine and continue to cook until liquid is reduced to ¼ cup, about 1 minute.
• Add the mushrooms, broth, chicken, thyme, and pepper. Bring to a boil, reduce heat and simmer uncovered for about 15 minutes or until vegetables are tender.
• Garnish with thyme springs.

POT AU FEU

Steps:

• 1. Tie the top or bottom round, the beef checks, and the pot roast separately so they are compact and don't fall apart during cooking. Place them, with the oxtails, in a large, deep stockpot. Add the salt, cover by at least two inches with water and bring just to a boil, then reduce the heat so the liquid is simmering. When impurities begin to rise to the surface of the water skim them off, and continue skimming until you see no more impurities, which should take about 20 minutes.
• 2. Pierce the onions with the cloves and cut the onions in half.
• 3. Add half the vegetables and the bouquet garni to the meat in the pot and make sure all is covered by at least one inch with water. Add half the peppercorns, cover, and bring just to a boil. Adjust the heat so the liquid is simmering-it shouldn't boil or the meat will be tough. Cook, partially covered, for at least three hours.
• 4. Remove the meat from the broth. Strain the broth and discard vegetables. Return broth to the pot and add bay leaves. Bring it just to a boil. Add the carrots and the rutabaga and cook until they're beginning to turn tender, about 10 minutes. Add the turnips and onions and cook until they're beginning to turn tender, about 10 minutes. Add celery root and leeks and cook until they, and all the vegetables, are tender through. Remove vegetables from the broth and place them in a shallow bowl. Moisten with some of the broth, cover, and keep them warm. Add the meat back to the broth along with the marrow bone and simmer for 15 minutes. Remove the meat from the broth, drizzle it with a ladle or two of broth and keep it warm.
• 5. Rub each piece of bread with garlic and place it in the bottom of a shallow bowl. Pour equal amounts of broth over it and serve as a first course.
• 6. Remove the strings from the meat and cut the pieces either into thick slices or into chunks. Arrange the meat on a warmed platter surrounded with the vegetables. Serve it with the condiments alongside.

VEGETABLE POT AU FEU

Steps:

• In a large soup pot, combine the broth, water, salt, pepper and peppercorns.
• Tie the bay leaves, parsley, and thyme together using kitchen string to make a bouquet garni.
• Add it to the pot, along with the carrots, leeks, onions,turnips, potatoes and parsnips.
• Bring to a boil over medium heat.
• Reduce the heat to low, cover and simmer for 20 minutes.
• Add the celery hearts, re-cover, and simmer for another 20 minutes.
• Then remove the cover and simmer until all the vegetables are tender but still hold their shape, about 20 minutes longer.
• Remove the vegetables and arrange on a platter, (reserve broth for another use).
• Serve veggies with cornichons, tiny onions, mustard or horseradish and mayonnaise in small bowls; and french bread (all optional).

TURKEY POT-AU-FEU

Steps:

• Heat 1 1/2 teaspoons oil in a large saucepan over medium-high heat. Add the mushrooms; sauté 5 minutes or until golden. Remove mushrooms from pan.
• Heat 1 1/2 teaspoons oil in pan over medium-high heat. Add carrot and next 4 ingredients (carrot through garlic); sauté 5 minutes. Add wine, and cook until reduced to 1/4 cup (about 1 minute). Add mushrooms, broth, turkey, chopped thyme, salt, and pepper. Bring to a boil, reduce heat, and simmer 15 minutes or until the vegetables are tender. Garnish with thyme sprigs, if desired.