Hearty turkey-barley stew
2
Points®
Total time: 1 hr 17 min • Prep: 12 min • Cook: 50 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Dried porcini mushrooms
1 oz, (best-quality)
Water
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 leeks
3 medium, (white and pale green parts only), thinly sliced
Chicken broth
32 fl oz, (1 carton)
Uncooked pearl barley
½ cup(s), rinsed
Table salt
¾ tsp
Black pepper
¼ tsp
Instructions
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
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