Rev BJ Friley


This is 1 of the many recipes that I have developed over my lifetime of outdoor life.

Tip: Many turkey hunters save only the white breat meat, but sound ethics dictate using all edible portions of the bird. This tasty method utilizes the dark meat.

★★★★★ 1 vote
Stove Top


2 Tbsp
olive oil
1/2 c
chopped onion
2 large
garlic cloves, minced
2 c
peeled, chopped fresh tomatoes (canned tomatoes can be used if fresh tomatoes are not available)
4 c
turkey stock (see tip below)
1/2 c
quick cooking barley
1 can(s)
(16 oz.) red kidney beans, drained and rinsed
2 c
cooked, finely chopped, wild turkey dark meat
5 oz
washed, chopped fresh spinach
2 Tbsp
chopped fresh basil
salt and pepper to taste (i prefer lots of pepper)


1Place olive oil in a Dutch oven and saute onion and garlic until tender but not brown.
2Add garlic after onions have cooked a bit to prevent garlic from getting too brown.
3Add tomatoes and simmer for 5 - 10 minutes.
4Add turkey stock and heat to boiling.
5Add barley and simmer for 10 minutes.
6Add kidney beans and dark turkey bits.
7Heat to boiling and add spinach and basil.
8Adjust seasonings and cook for 2 - 5 minutes until spinach is tender.
9TIP FOR TURKEY STOCK (starting here and below): To prepare turkey and stock place legs, thighs and neck of wild turkey in a Dutch oven.
10Cover with water.
11Add 1 medium onion (chopped), 2 ribs celery (chopped), 2 carrots (chopped), 2 bay leaves, salt and pepper.
12Bring to a boil, cover and simmer until turkey is tender.
13Remove turkey and cool.
14Chop turkey finely and remove gristle, skin and any fat.
15The dark meat makes a thick broth.
16Strain the broth twice to remove vegetables and bits of bone and foam.
17This stock is delicious for soups and casseroles.
18Canned broth is very high in sodium and preparing your own is an easy way to control salt intake.

About this Recipe

Course/Dish: Turkey, Turkey Soups
Main Ingredient: Turkey
Regional Style: American