Turkey and Barley Bounty with Cranberry and Sage

Turkey and Barley Bounty with Cranberry and Sage

Hearty pearl barley simmers with ground turkey, dried cranberries, and sage for a cozy one-pot dinner.

Total 1 hr Makes 6 servings Calories 365/serving

Dietary

Dairy free, Nut free, Halal, Kosher

This stick-to-your-ribs skillet dish pairs browned ground turkey with chewy pearl barley, sweet-tart dried cranberries, and earthy sage for a comforting cold-weather meal. It comes together in one pan with minimal cleanup, making it suited for busy weeknights or a casual autumn gathering. Leftovers reheat well, making this a practical choice for meal prep.

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 yellow onion, diced
  • 2 celery stalks, diced
  • 2 carrots, peeled and diced
  • 3 cloves garlic, minced
  • 1 cup pearl barley
  • 4 cups chicken broth
  • 2/3 cup dried cranberries
  • 1 1/2 teaspoons dried sage
  • 1/2 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Method

  1. Heat the olive oil in a 9-inch skillet over medium-high heat. Add the ground turkey and cook, breaking it apart with a spoon, until browned, about 6 minutes.

  2. Add the onion, celery, and carrots to the skillet and cook, stirring occasionally, until softened, about 5 minutes.

  3. Stir in the garlic and cook until fragrant, about 1 minute.

  4. Add the pearl barley, chicken broth, dried cranberries, sage, thyme, salt, and pepper. Stir to combine and bring to a boil.

  5. Reduce heat to low, cover, and simmer until the barley is tender and most of the liquid is absorbed, about 35 minutes, stirring once or twice.

  6. Remove from heat and let stand, covered, for 5 minutes to allow the barley to finish absorbing liquid.

  7. Fluff with a fork, sprinkle with fresh parsley, and serve warm.

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    Turkey and Barley Bounty with Cranberry and Sage

    This stick-to-your-ribs skillet dish pairs browned ground turkey with chewy pearl barley, sweet-tart dried cranberries, and earthy sage for a comforting cold-weather meal. It comes together in one pan with minimal cleanup, making it suited for busy weeknights or a casual autumn gathering. Leftovers reheat well, making this a practical choice for meal prep.

    1 hr 6 servings 365 cal

    Ingredients

    • 1 tablespoon olive oil
    • 1 pound ground turkey
    • 1 yellow onion, diced
    • 2 celery stalks, diced
    • 2 carrots, peeled and diced
    • 3 cloves garlic, minced
    • 1 cup pearl barley
    • 4 cups chicken broth
    • 2/3 cup dried cranberries
    • 1 1/2 teaspoons dried sage
    • 1/2 teaspoon dried thyme
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    • 2 tablespoons fresh parsley, chopped

    Method

    1. 1

      Heat the olive oil in a 9-inch skillet over medium-high heat. Add the ground turkey and cook, breaking it apart with a spoon, until browned, about 6 minutes.

    2. 2

      Add the onion, celery, and carrots to the skillet and cook, stirring occasionally, until softened, about 5 minutes.

    3. 3

      Stir in the garlic and cook until fragrant, about 1 minute.

    4. 4

      Add the pearl barley, chicken broth, dried cranberries, sage, thyme, salt, and pepper. Stir to combine and bring to a boil.

    5. 5

      Reduce heat to low, cover, and simmer until the barley is tender and most of the liquid is absorbed, about 35 minutes, stirring once or twice.

    6. 6

      Remove from heat and let stand, covered, for 5 minutes to allow the barley to finish absorbing liquid.

    7. 7

      Fluff with a fork, sprinkle with fresh parsley, and serve warm.