Turkey-Barley Casserole

Serves 4 to 6

This turkey and barley casserole recipe is absolutely delicious. It takes a while to cook, but the preparation is very easy. I prefer to use turkey thighs or wings, but legs work just as well. Serve for a family dinner, special occasion or casual entertaining.

Ingredients

• 2 pieces, approximately 2-1/2 pounds total, bone-in turkey thighs, wings or legs
• 2 tablespoons butter, preferably unsalted, melted
• Salt and pepper to taste
• 1 teaspoon ground savory, divided
• 1 cup chopped onions
• 1/2 pound chopped fresh cremini or button mushrooms
• 1-1/2 cups pearl barley
• 3 cups homemade or low-sodium chicken broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Preheat oven to 350° F. Pour melted butter over turkey pieces in a Dutch oven or similar pot. 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 on a serving platter or individual plates. Garnish with chopped parsley and serve immediately.

Notes: I have made half of this recipe and it worked out fine. I believe it can be made in any amount, using a 2:1 ratio of broth to barley. The casserole can be prepared ahead and refrigerated or frozen after baking and cooling. If frozen, thaw in refrigerator overnight. Bake uncovered in 350° oven for 1 hour, or until bubbly.