Ingredients You'll Need
- 12 cups turkey stock from the bones
- 3 cups celery, chopped
- 2 onions, chopped
- 5 thyme sprigs
- 8 carrots, shredded
- 1 large potato, peeled & shredded
- 2-4 cups turkey, cooked
- 1 cup barley, rinsed
- 1 tsp. salt
- 1 tsp. pepper
- fresh sage, chopped
- fresh rosemary, chopped
Directions
- Add turkey stock, celery, onions and thyme to a large stock pot and bring to a boil
- Reduce to a simmer and cover for half and hour, or until celery is tender
- Use a food processor to shred carrots and potato
- Add carrots and potatos to the pot and bring to a boil
- Reduce to low heat and simmer, covered for half an hour
- Add turkey and the barley, bring to a boil, then reduce to medium-low allowing to simmer for 40-60 minutes or until barley is tender
- Season with salt and pepper
- Stir in chopped sage and rosemary
