Tuesday, December 30, 2008

Turkey Barley Stew

1 each, sliced: carrot, celery stalk
2 small potatoes (russet or red), diced, skins on
1/2 cup diced onion
1 clove garlic
2 cups diced turkey, pre-cooked (or leftover from your holiday dinner)
2 cups turkey stock
1 can diced tomatoes, drained or 1 cup frozen cherry tomatoes
1 cup quick-cooking barley
1 teaspoon Italian seasoning
pepper, freshly ground, to taste

Place carrot, celery, potatoes, onion, garlic, tomatoes, herbs, barley, and turkey stock in crockpot. Simmer on low for 3-4 hours. Add turkey and turn to high. About an hour before serving, add gravy or your thickener of choice (mine is 1 tablespoon cornstarch in 1/4 cup water). Cook until gravy is thick and turkey is heated through. Add pepper if desired.

Serve with rolls or over wheat bread.

This served 4 with some leftovers, but I only used 2 turkey wings. Next time I might double the veggies and use the full 2 cups of turkey. Next time? What am I saying? Next time, this will be chicken. I'm not sure when I'll next cook a turkey. November, perhaps?
turkey.

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4 Comments:

Blogger Jill said...

This sounds delicious! I have a box of quick cooking barley I bought when I was on WW and I've been trying to figure out what to do with it. This sounds like a winner to me!!

12/30/2008 9:22 AM  
Blogger Margaret Cloud said...

I have never added barley to my soup, I will give this a try, sounds yummy. I love to cook in a crock pot. I wish you a Happy New Year.

12/30/2008 11:49 AM  
Blogger Alison said...

Mmmm, I love turkey soup and being a Scot, barley is in my blood. I'd rather eat the barley though than ferment it for whisky!

12/30/2008 8:07 PM  
Blogger Flea said...

We had red beans and rice tonight (fiber, anyone?), but I'm thinking beef barley tomorrow night. No leftover turkey here, but I'll borrow the rest of your recipe!

12/30/2008 9:20 PM  

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