Hearty turkey-barley stew

Total Time
1 hr 17 min
12 min
50 min
This savory stew is perfect for a chilly night in the fall or winter. Chewy, nutty barley adds a lot of satisfaction and bulk to this stew, and the dried porcinis add mushroom-y goodness. While dried mushrooms can be pricy, even a little bit adds enormous flavor, and they last a long time (a year or more) if stored in an airtight container in a dark, dry place like the back of your pantry or the freezer. Dried mushrooms need to be reconstituted, which produces plumper mushrooms and a flavorful soaking liquid that’s used to add umami depth to this stew. If you happen to have fresh parsley on hand, toss in a small handful—coarsely chopped or torn—just before serving.


Dried porcini mushrooms

1 oz, (best-quality)


1½ cup(s), boiling

Extra virgin olive oil

1 Tbsp

Uncooked boneless skinless turkey breast

1 pound(s), tenderloin, cut into 1/2-inch pieces

Uncooked leek(s)

3 medium, (white and pale green parts only), thinly sliced

Canned chicken broth

32 oz, (1 carton)

Uncooked pearl barley

½ cup(s), rinsed

Table salt

¾ tsp

Black pepper

¼ tsp


  1. Combine mushrooms and water in small bowl and let soak until mushrooms are softened, about 10 minutes. Pour mushrooms and mushroom liquid through paper towel-lined sieve set over small bowl. Reserve mushroom liquid and coarsely chop mushrooms.
  2. Heat oil in large saucepan over medium-high heat. Add turkey and cook, stirring, until golden brown, about 8 minutes. Add leeks and cook, stirring, until softened, about 5 minutes. Add broth, barley, mushrooms and liquid, salt, and pepper and bring to boil. Reduce heat and simmer, covered, until barley is tender, about 30 minutes longer.
  3. Per serving: 1 1/4 cups