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    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