Ingredients :

• 2 teaspoons olive oil.
• 10 ounces sweet turkey sausage, removed from casing
• 1/2 yellow onion, finely chopped
• 3/4 cup pearl barley
• 1 2/3 cups chicken broth, more as needed
• Pinch kosher salt
• 1/3 cup shelled, chopped and toasted nuts
• 1/4 teaspoon ground cinnamon
• 4 tart, crisp apples, such as Granny Smiths

Directions :

1. In a medium pot, heat oil over medium heat. Add sausage and onion and cook, stirring, until onion is translucent, about 8-10 minutes. Add barley and stir to coat with oil. Cook, stirring, until barley smells nutty, about 2 minutes. Stir in broth and salt. Bring to a boil; reduce to a simmer and cook until barley is tender and most of the liquid has evaporated, 40 to 50 minutes. Stir in walnuts and cinnamon.
2. Preheat oven to 350 degrees. Prick apples with fork in several places (this will prevent them from bursting while baking). Halve apples lengthwise and cut out core with a paring knife or grapefruit spoon.
3. Place apples, cut side up, in an 11-by 7-inch baking dish. Pour 1/4 inch water in bottom of pan. Mound barley mixture on apples. Cover with foil and transfer to oven to bake until apples are fork tender, 30 to 45 minutes.