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Traditional Turkey Stuffing with Barley

This stuffing is the perfect addition to your Thanksgiving dinner. Quick, easy and flavourful, this modern twist on an old favourite will keep your guests asking for more.

2 cups (500 mL) pot or pearl barley
4 ½ cups (1.125 L) chicken broth
2 cloves garlic, minced
3 cups (750 mL) chopped onion
2 cups (500 mL) sliced celery
2 cups (500 mL) chopped carrot
1 cup (250 mL) chopped tomato
2 tsp (10 mL) poultry seasoning
Season to taste with black pepper

Optional: 1 lb (500 g) of bacon

In a medium-size saucepan over medium-low heat, add barley and chicken broth. Cover and simmer for about 1 hour, stirring occasionally, until cooked.

Cut bacon into 1-inch (2.5-cm) pieces.

In a frying pan, sauté bacon (if using) until crisp, then add garlic, onion, celery and carrot and cook until tender crisp. Drain fat.

Add bacon-and-vegetable mixture to barley with tomato and seasonings. Mix well. Spoon stuffing into turkey cavity. Place a slice of bread over stuffing to seal off cavity and keep stuffing moist.

Makes 6 cups (1.5 L).