Smoked Turkey and Barley Stew |
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Prep Time: 8 Minutes Cook Time: 40 Minutes |
Ready In: 48 Minutes Servings: 10 |
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Quick-cooking barley can be found in either the breakfast cereal or soup section of the grocery store. Ingredients:
1 tablespoon olive oil |
1 1/2 cups sliced carrot (about 3 medium) |
2 cups chopped onion |
1 1/2 cups sliced celery |
1 (8-ounce) package presliced mushrooms |
1 cup uncooked quick-cooking barley |
1 (32-ounce) carton fat-free, less-sodium chicken broth, divided |
2 cups water |
2 cups cubed smoked turkey (about 12 ounces) |
1 bay leaf |
1 1/2 tablespoons chopped fresh thyme |
1 (0.88-ounce) package turkey gravy mix (such as french's) |
1/3 cup dry sherry |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Heat oil in a 4-quart Dutch oven over medium-high heat. Add carrot, onion, and celery; cook 6 minutes, stirring frequently. Add mushrooms; cook 2 minutes. Stir in barley, 3 cups broth, water, and next 3 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until barley is tender.
2. Combine gravy mix, remaining 1 cup broth, and sherry, stirring with a whisk. Stir gravy mixture into barley mixture; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in pepper. Discard bay leaf.
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