Leftover Turkey Barley Soup
For some people, using up those leftovers is very difficult. For others, they are gone in a blink of an eye. For me, it depends on how many leftovers I’ve got.
Out of an eighteen-pound turkey, I don’t have as much leftover turkey as I thought I would. A gallon-sized freezer bag about half-full is what I’ve got in my fridge. It’s mostly dark meat, which is good for a lot of things, but not cold sandwiches. I’m thinking I’ve got three major possibilities for using up this turkey. No, make that four — I could leave it alone and I think my family would eat it just the way it is.
First, it will make a great soup.
Second, it will go well in a casserole.
Third, it will make good shredded sandwiches.
Today I will offer you a recipe for soup… If you aren’t crazy about barley, try some orzo pasta or some wild rice instead.
Leftover Turkey Barley Soup
1 c. leftover turkey, chopped or shredded
1/4 c. chopped onion
1/4 c. chopped celery
1/4 c. chopped carrots
1 t. minced garlic
1/2 t. dried parsley
4 c. chicken broth
1/2 c. quick barley
salt and pepper to taste
Assembly is simple — Put everything except the barley in a large pot. Bring to a boil and then turn it down to a simmer. About 30 minutes before serving, add the barley and bring it back to a boil for at least 10 minutes, then turn it back down to a simmer.
Serve with biscuits, garlic toast, or just saltines!
This would make a great crock-pot dinner, too. When you come home from a day of holiday shopping, just add the barley!
Add comment November 26th, 2006