This a rustic meal-in-a-bowl and perfect on a chilly winter day. It’s an easy way to use up turkey leftovers also.

Ingredients:

• 2 Tbsp. vegetable oil
• ½ medium turnip, diced
• 1 large carrot, diced
• 2 celery stalks, diced
• 6 cups turkey stock, homemade ideally
• 2 cups cooked turkey, cut into bite-sized pieces
• 1 ¼ cups barley, rinsed and cooked to package directions
• ½ tsp. each salt, pepper and dried thyme
• 2 bay leaves

Directions:

1. To a large skillet over medium heat, warm the oil. Add the turnip, carrot and celery and cook until softened, about 5 minutes, stirring frequently. Set aside.
2. While the vegetables cook, bring the stock to a simmer in a large saucepan over medium-high heat. Add the turkey, the cooked vegetables, the barley, the salt, pepper, thyme and bay leaves. Simmer over medium-low heat for 45 minutes. Discard the bay leaves and serve.

Yields 6-8 servings.