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)



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

Printable Recipe Card


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

Leave a Comment

10 Panini Ideas to up Your Sandwich Game

10 Panini Ideas to up Your Sandwich Game

How do you take a sandwich to the next level? Turn it into a panini! Originating in Italy, paninis were traditionally made by placing the filling onto two pieces of Italian bread and pressing the bread between a grill. Nowadays, though, the process of pressing the sandwich remains the same, but different types of bread are […]

7 Tuna Casserole Recipes

7 Tuna Casserole Recipes

Since the 1950s, tuna noodle casserole has been infamously gracing dinner tables throughout the United States. Either loved or hated, this family-friendly recipe has been handed down through generations. While there is the tried-and-true version, many have “jazzed up” mom’s tuna noodle casserole recipe to make it better than ever! From the traditional tuna casserole […]

Five Substitutes for Heavy Cream

Five Substitutes for Heavy Cream

Have you ever been in the middle of a recipe and realize you need heavy cream, but you don’t have any handy? Instead of running to the store for one item, we’re sharing five substitutes for heavy cream. Made with ingredients you probably have in your fridge or pantry, these substitutes are great when in […]