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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. THE NIGHT BEFORE: | 2. Soak ALL of your dried pulses, beans, lentils and pearl barley overnight. The next morning/day or just before making the broth - discard the water and rinse the pulses well; set to one side until needed. | 3. TO MAKE THE TURKEY STOCK. | 4. Cut up the turkey in small pieces, place in a large stockpot or saucepan with the thyme and add to the water. | 5. Simmer slowly until the bones are quite clean. | 6. Take the bones out, discard the skin, and put all the turkey meat to one side; then work the stock through a sieve, making sure there are no small bones left in the stock. | 7. When cool, skim the fat of the top. | 8. You will be left with turkey stock and chunks of turkey meat. | 9. TO MAKE THE BROTH. | 10. Place the turkey stock back into a large stockpot or saucepan, then add the turkey meat, and any other cold cuts of turkey you may have. | 11. Add the diced onion, diced carrots, diced swede (rutabaga), diced potatoes and all the soaked pulses and the pearl barley. Mix well. | 12. Simmer for about 45 minutes to 1 hour, or until the vegetables are soft and the pulses are cooked and do not have a "bite" to them. | 13. Add the fresh thyme, then the salt and pepper to taste; simmer for a further 10 to 15 minutes or until piping hot, but NOT boiling. | 14. Serve with dumplings, fresh crusty bread, crackers or assorted bread rolls. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
turkey				-	-	-	-
water	4	pints		-	-	-	-
thyme	1	bunch		-	-	-	-
onion	2		peeled diced	128.0	29.888	3.52	0.32
carrot	2		peeled diced	59.04	13.7952	1.3392	0.3456
swede	1		peeled diced	151.3	0.0	33.66	0.85
potato	2		peeled diced	-	-	-	-
pulse	6	ounces	mixed dried	151.3	0.0	33.66	0.85
pearl barley	2	ounces		199.5804	44.0665	5.6189	0.6577
thyme				-	-	-	-
salt pepper				151.3	0.0	33.66	0.85
leek	1		cut	-	-	-	-
celery	1	stalk	diced	10.24	1.9008	0.4416	0.1088

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.