Turkey Barley Stew

By Hester

To serve in a round loaf of bread, carefully cut lid from top of bread with a sharp bread knife. Scoop out interior, leaving about 1-inch thick shell and reserving bread for another use. Brush inside of shell with melted butter and rub a halved garlic clove over buttered surface. Replace lid and heat in a 350F over. Spoon in hot stew.

Ingredients

• 2 tablespoons vegetable oil
• 2 onions, chopped
• 2/3 cup pearl or pot barley
• 2 cloves garlic, minced
• 2 each carrots and parsnips, peeled and sliced
• 1 1/2 cups rutabaga, peeled and cubed
• 2 1/2 cups broth
• 1 28 oz can diced tomatoes, undrained
• 1/4 cup chopped parsley
• 1 teaspoon each dried thyme and worcestershire sauce
• 1/2 teaspoon dried basil
• salt and pepper
• 2 cups turkey, cubed
• 1 1/2 cups green peas

Details

Servings 6

Preparation

Step 1

In large saucepan, heat oil over medium heat. Add onions and cook for 3 minutes. Add barley and cook, stirring often, for 4 minutes to toast. Add garlic, carrots, parsnips and rutabaga; stir well to coat with oil. Stir in broth, tomatoes, half of the parsley, the thyme, worcestershire sauce, basil and salt & pepper to taste; bring to boil.

Reduce heat to low, cover and simmer for 40 to 45 minutes or until vegetables are tender. Recipe can be prepared to this point, cooled, covered and refrigerated a day ahead. Reheat gently, stirring often. If too thick, thin with broth or water.

Stir in turkey and peas; cook for 5 minutes. Sprinkle with remaining parsley to serve.