Smoked Turkey and Barley Stew

Quick-cooking barley can be found in either the breakfast cereal or soup section of the grocery store.

Yield: 10 servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 191
  • Calories from fat: 0.0%
  • Fat: 4.5g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 14.6g
  • Carbohydrate: 24g
  • Fiber: 5g
  • Cholesterol: 26mg
  • Iron: 1.7mg
  • Sodium: 407mg
  • Calcium: 40mg


  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • 1 1/2 cups sliced carrot (about 3 medium)
  • 1 1/2 cups sliced celery
  • 1 (8-ounce) package sliced mushrooms
  • 1 cup uncooked quick-cooking barley
  • 1 (32-ounce) carton fat-free, less-sodium chicken broth, divided
  • 2 cups water
  • 2 cups cubed smoked turkey (about 12 ounces)
  • 1 1/2 tablespoons chopped fresh thyme
  • 1 bay leaf
  • 1 (0.88-ounce) package turkey gravy mix (such as French's)
  • 1/3 cup dry sherry
  • 1/2 teaspoon freshly ground black pepper


  1. 1. Heat oil in a 4-quart Dutch oven over medium-high heat. Add onion, carrot, and celery; cook 6 minutes, stirring frequently. Add mushrooms; cook 2 minutes. Stir in barley, 3 cups broth, water, and next 3 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until barley is tender.
  2. 2. Combine gravy mix, 1 cup broth, and sherry, stirring with a whisk. Stir gravy mixture into barley mixture; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in pepper. Discard bay leaf.
  3. carbo rating: 19
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