Turkey Pot-Au-Feu

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1 tablespoon olive oil, divided

1 cup quartered mushrooms

1/2 cup chopped carrot

1/2 cup chopped leek

1/2 cup chopped peeled rutabaga

1/2 cup chopped peeled turnips

1 garlic clove, thinly sliced

1/2 cup dry white wine

4 cups fat-free, less-sodium chicken broth

2 cups leftover cooked turkey, chopped (light and dark meat)

1 teaspoon chopped fresh thyme

1/2 teaspoon salt

Dash of black pepper

Fresh thyme sprigs (optional)

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