“Got this one from my mother-in-law, but I added seasonings & veggies. This a great "box car" recipe and gives you a way to use turkey up without everyone getting tired of turkey. Do not use a turkey carass that has been brined or smoked, it's just to salty.”
READY IN:
3hrs 30mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Cover turkey carass with with the 12 cups of water and add the bay leaf. Bring to boil, then cook on low for 1 to 2 hours. Let cool, remove carass & bay leaf & skim the fat.
  2. Bring broth to boil and add barley, salt, pepper, poulty seasoning.
  3. Once barley has been started, cook rice in a separate pot.
  4. After barley has cooked for about 40 minutes, add turkey & all remaining veggies. Cook an additional 20 minutes.
  5. Stir in cooked rice. Serves a crowd & is even better the second day. Freezes great as well.

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