From: Owner Chuck Manfredonia, Via Cucina, Metro Washington, D.C. Yield: 12 servings. 1⁄3 cup olive oil 1 1⁄2 cups white pearl onions 1⁄4 cup minced garlic 1⁄4 cup ground cumin 3 lb. uncooked turkey breast, cut into 1⁄2” cubes 1 1⁄2 lb. ground turkey 2 1⁄4 qt. turkey broth or low-sodium chicken broth 3⁄4 cup pearl barley 1⁄3 cup chopped jalapeño chiles, seeded 1 Tbsp. dried marjoram 1 Tbsp. dried summer savory 45-50 oz. cooked cannellini, rinsed and drained 45-50 oz. cooked garbanzo beans, ...
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