TURKEY-BARLEY CASSEROLE

SERVES 4

This is a must!

INGREDIENTS

2 pieces (approximately 2-1/2 pounds total) bone-in turkey parts, preferably wings or thighs

2 tablespoons butter, melted

Salt and pepper to taste

1 teaspoon ground savory, divided

1 cup chopped onion

1/2 pound chopped fresh mushrooms

1-1/2 cups fine pearl barley

3 cups chicken stock or low-salt broth

1 teaspoon dried thyme

1/2 teaspoon salt

Pepper to taste

Chopped fresh parsley (garnish)

Turkey or chicken gravy (optional)

Preheat oven to 350° F. Pour melted butter over turkey pieces in Dutch oven. Sprinkle with a little salt, pepper and a pinch of the savory. Bake uncovered for 45 minutes, turning occasionally. Remove turkey; set aside. Place Dutch oven on a burner over medium heat. Add onions and sauté until golden, about 5 minutes. Add mushrooms and cook until tender, about 5 minutes. Add barley and stir for 2 minutes, or until barley is golden. Add 1-1/2 cups of the chicken stock, remaining savory, thyme, and a little more salt and pepper. Top with the browned turkey pieces. Cover tightly and bake for 30 minutes. Add the remaining 1-1/2 cups of chicken broth; cover and cook 30 minutes longer or until barley and turkey are tender. To serve, slice turkey meat and arrange on top of barley. Sprinkle with chopped parsley. Pass gravy, if desired.

Notes: Casserole can be frozen after baking. If possible, thaw in refrigerator overnight. Bake, uncovered in 350° oven for 1 hour, or until bubbly. If frozen, bake at the same temperature for 2 hours.

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