I KNOW you have a gallon size freezer bag of Turkey from Christmas/Thanksgiving!
Easy Creamy Turkey Stew
by Jenn Franklin
Left over turkey
8 cups of Water
1 lb carrots
1 head celery
1 cup of barley
1 32 oz can of cream of chicken
Salt, pepper, garlic, Italian seasoning to taste.
Boil turkey for 30 min. Remove meat and set aside. Dice carrots, celery, onion and place in crock pot with broth. Add barley. Add favorite seasonings (Not too much, the cream of chicken has a lot of flavor). Cook for hours until carrots are soft. Add cream of chicken and diced up turkey from earlier. Heat it through and eat! Serves 12.
You can easily cut this recipe in half but use 6 cups of water.