Food & dining

sunday supper

Stuffed turkey breast becomes turkey-barley soup

Roast turkey breast stuffed with wild mushrooms.
Karoline Boehm Goodnick for The Boston Globe
Roast turkey breast stuffed with wild mushrooms.

A boneless turkey breast is large enough to star as a roast supper with ample leftovers for another meal. You know this from holiday celebrations, and you probably also recall how wonderful the second day can be. On the first go-round, give the breast plenty of flavor with a stuffing of sautéed, pureed kale and mushrooms mixed with Parmesan and breadcrumbs. Sandwich the stuffing in a butterflied breast, fold it over, and secure with toothpicks. Add a Dijon and honey glaze before roasting to golden brown.

Bits of turkey and stuffing, in a broth with aromatic vegetables, cubes of squash, and plump grains of barley, make a fine second-day meal. The combo may follow the holiday meal playbook, but you’ll be pleased it did.


(For turkey, soup)


1 boneless turkey breast (about 3 ½ pounds)

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½ cup freshly grated Parmesan

½ peeled, seeded butternut squash

1 Spanish onion

2 carrots


2 stalks celery

4 ounces mixed mushrooms (crimini, baby portobello, shiitake)

5 ounces baby kale mix

½ bunch fresh thyme

1 clove garlic


Salt and pepper

4 tablespoons olive oil

7 cups chicken stock

½ cup pearled barley

¼ cup plain white breadcrumbs

2 tablespoons Dijon mustard

2 tablespoons honey

Tony Rosenfeld can be reached at