Turkey in Three Acts

Name: Turkey in Three Acts
Ingredients: 1 leek (white part and 1 inch green), rinsed and julienned; 2 teaspoons salt; Freshly ground black pepper, to taste; ¼ cup chopped fresh dill; 12 cups water; ½ cup pearl barley; 3 ounces haricots verts (thin, tender green beans), trimmed; 2 parsnips, peeled and julienned; 1 cup Chopped onion; 2 cups coarsely chopped mushrooms; 2 cups chopped sweet potato (½-inch dice); 2 tablespoons vegetable oil; ¼ cup chopped fresh parsley; 1 cup Berta’s Chicken Stock or canned broth; 1 cup Berta’s Chicken Stock or canned broth; 1 cup fresh bread crumbs; 1 teaspoon salt; 1 tablespoon chopped fresh rosemary leaves; 1 tablespoon chopped fresh sage leaves; 1 egg; ¼ teaspoon ground cloves; ¼ teaspoon ground nutmeg; 8 tablespoons (1 stick) unsalted butter, melted; 1 teaspoon ground ginger; ¼ teaspoon paprika

Preparation info

8 to 10
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Don’t even think of serving this dish only in November. Turkey should be enjoyed all year long. It is versatile and exciting in many preparations. We’ve made the first act a luscious barley soup lightened with dill; the second act, a vegetable-stuffed breast; and the third, roasted legs and thighs. Serve the turkey with Maple Cranberry Sauce or Mango Chutney, and await the applause.

Ingredients

Main course
November

Ingredients

Method