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Stuffed butternut with barley and smoked turkey

Recipe from: 6/1/2003 12:00:00 AM

Ingredients 11
Servings 4


  • 2
    butternut (about 500 to 600 g each), halved lengthwise and seeded
  • 10
    olive oil
  • 225
    smoked turkey, diced
  • 125
    onion, chopped very finely
  • 1
    green pepper, seeded and diced
  • 5
    dried sage
  • 1
    milled pepper
  • 500
    chicken stock (choose low sodium and MSG-free)
  • 125
  • 80
    frozen cranberries (find these at delis)
  • 60
    feta cheese


Preheat oven to 180 °C.
Cook butternut halves in rapidly boiling water for 15 minutes.
Drain and, when cool enough to handle, scoop the flesh from each half, leaving about 1 1/2 cm of flesh with the skin.
Chop the scooped flesh into small dice, and set aside.
Place the butternut shells upside down on a baking sheet and set aside.
Heat oil in a large saucepan over medium heat.
Add turkey, onion, green pepper and diced butternut, and sauté for 3 minutes.
Add sage and black pepper, and stir to coat.
Add stock and bring to the boil, then add barley.
Reduce heat to low, cover and cook until barley is tender and liquid is absorbed.
Stir in cranberries, spoon barley mixture into each halved butternut shell, then transfer to a foil-lined baking sheet.
Top with feta cheese.
Bake for 30 minutes until cheese is golden. Serve immediately.

Read more on: bake  |  sauté

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