Baked turkey with Vegetables and Barley
09/02/04 03:20 PM
|
|
|
|
|
|
Read this all the way through before you make it, as this is a recipe passed to me from my mom and some of the steps (like cutting the turkey and removing the skin) take some time. This has always been one of my favorite recipes and it needed zero adaptation to make it ibs-safe. I hope you and your family love this as much as I do!
Baked turkey with Vegetables and Barley
2 cans stewed tomatoes -- get the Italian variety because it includes a lot of other veggies and seasonings. Do not get plain.
1 cup medium pearl barley
2 cups chicken stock or canned chicken broth
6 pounds turkey thighs or legs, boned and cut into 3 inch pieces (I would use all the turkey parts, since the breastmeat is more IBS-friendly than the drumsticks, thighs and legs. Give that to your husband) 1 tablespoon snipped fresh dill
garlic powder, to taste
onion powder, to taste
poultry seasoning (I believe Bell's is the brand)
2 bay leaves
Preparation:
In a large saucepan stir the tomatoes, the barley, and the stock, bring the liquid to a boil, and cook the mixture, covered, over low heat, stirring occasionally, for 25 minutes. Add salt and pepper and transfer mixture to a shallow 3- to 4-quart baking dish.
Skin the turkey parts and broil or grill them until golden-brown. Arrange the turkey in one layer over the barley mixture. Season the turkey with salt and pepper and cover the dish loosely.
Bake the dish, covered, in a preheated 350` oven for 45 minutes. Remove it from the oven, sprinkle with dill, and serve.
Serves 6.
--------------------
Amanda
I live in the Big Apple, but I don't eat the skin
Print
Remind Me
Notify Moderator
|
|
Posts
