• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
789
Protein:
90g
Fat:
28g
Carbohydrates:
41g
Sodium:
417mg

Credit
Turkey Farmers of Canada

Serves: 6-8
Prep Time: 20 mins
Cook Time: 60 mins
TIP: This recipe makes a large quantity perfect for batch cooking.  You can make it ahead, re-heat half for a weeknight meal and then freeze the other half for a quick weeknight dinner or weekend lunch later on.
  1. Heat olive oil in a medium size frying pan over medium heat.
  2. Add onions and carrots and sauté for 4-6 minutes until softened and just beginning to brown.
  3. Add celery and crushed garlic.  Cook 4-6 minutes.
  4. Add ground turkey, garlic powder, Italian seasoning and salt and pepper to taste.
  5. Cook an additional 7-10 minutes, until turkey is cooked through and is no longer pink.  Mix to break up any larger chunks.
  6. Add tomato puree.
  7. Add turkey broth.
  8. Bring to a boil.
  9. Add barley.  Lower heat to a simmer and cook for 35-45 minutes until barley is cooked.
  10. Add 2 cups frozen vegetables. Quality frozen veg will help cut down on prep time.  If using fresh vegetables, extend cooking time until cooked through.
  11. Cook for 3-5 minutes until vegetables are cooked through.
  12. Serve!

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