Learn how to make Barley-Cranberry Stuffing, one of Rita's recipes to lighten up Thanksgiving dinner.

Barley-Cranberry Stuffing


  • 2 cups sodium-free chicken or vegetable broth
  • 1 cup quick-cooking barley
  • ½ cup chopped yellow onion
  • ½ cup dried cranberries
  • 2 tablespoons slivered almonds, toasted
  • ½ teaspoon rubbed sage
  • ½ teaspoon garlic pepper seasoning
  • 1/3 cup finely chopped fresh parsley
  • Optional: 1 fresh or frozen bone-in 1½ lb. turkey breast, without skin

Directions for a Slow Cooker

  1. Combine broth, barley, onion cranberries, almonds, sage and garlic-pepper seasoning in slow cooker. Cook on Low for 3-4 hours. Stir in the parsley before serving. Makes 6 servings.
  2. Optional: Brown a 1½ pound turkey breast in a nonstick skillet in small amount vegetable oil. Add to the slow cooker, and cook with the barley stuffing. The turkey should reach an internal temperature of 170 degrees.
  3. Transfer turkey to cutting board; cover with foil and let stand 15 minutes before carving.