Pot Roast Of Turkey With Barley
Description
This hearty pot roast features turkey breast slow-simmered with pearl barley, leeks, and aromatic herbs until tender. The dish is finished with a splash of whipping cream for a rich, comforting sauce. It is a satisfying main course perfect for family dinners, offering a rustic yet elegant presentation.Ingredients
Directions
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sliced in thin rounds 2 tb Unsalted butter
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HEAT THE OIL in a large Dutch oven or roasting pan and
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add the turkey, skin side down.
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Cook over high heat until skin is golden, about 7 minutes.
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Remove the turkey and pour off the oil.
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Replace the pot on the stove and
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add the water, onion, garlic, bay leaves, thyme, barley, salt and pepper.
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Replace the turkey, skin side up.
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Cover, reduce heat to low and simmer 1 hour.
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Meanwhile,
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heat the butter over low
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heat in a covered skillet,
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add the leeks,
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cover and
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cook 20 minutes, stirring occasionally.
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When the leeks are tender, remove from the heat and set aside.
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Transfer the turkey to a cutting board and remove the onion and bay leaves from the barley.
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Add the cream and cook another 3 minutes or until barley mixture thickens.
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When it's time to serve dinner, carefully remove the meat from the bones and discard bones.
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Cut the breast meat against the grain into thin diagonal slices.
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Pour the barley onto a large platter.
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Arrange the turkey on the barley and pile the leeks in the center of the platter.
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Serve immediately
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 505.9kcal
- % Daily Value *
- Total Fat 17.6g28%
- Saturated Fat 6.1g31%
- Cholesterol 30.6mg11%
- Sodium 2513.4mg105%
- Total Carbohydrate 90.3g31%
- Dietary Fiber 24.7g99%
- Sugars 7.2g
- Protein 13.5g27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
about, baking, barley, breast, chicken, cloves, cream, desired, dried, fresh, garlic, ground, international, lbs, leaves, leeks, main, minced, oil, onion
