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Turkey & Broccoli in Peanut Sauce
This recipe for peanut sauce uses no sugar and the dish is excellent all on it's
own. No rice or noodles required at all.
What you need
- 1 package ground turkey, preferrably a blend of thigh & breast meat
- 1 large head broccoli, cut into pieces
- 1 lb. crimini mushrooms, quartered
- 6 tbl freshly grated ginger, divided
- 2 large grated garlic cloves, divided
- 10 oz. crushed unsweetened pineapple
- 2 tbl olive oil
- 1 1/2 cups chicken broth, divided
- 1/2 cup peanut butter
- 1 tbl soy sauce
- 1 tsp worchestershire sauce
- 1 1/2 tsp ground allspice, divided
- 1/2 tsp ground cayenne pepper
- 1/2 tsp crushed red pepper flakes
- 1 tsp kosher salt
- 2 tbl minced cilantro stems
- 1/2 - 1 cup fresh cilantro leaves
How to make it
- First make the peanut sauce: In a saucepan, heat 1 cup
chicken broth, 1/2 the pineapple and all the
juice, 3 tbl ginger, 1/2 the garlic, 1/2 tsp allspice and full
amounts of the following; peanut butter, soy sauce,
worchestershire and cayenne pepper
- When peanut butter has melted into the broth and sauce is
blended, cover and keep warm
- To make meatballs: Combine ground turkey, remaining half
of pineapple - no juice, 3 tbl ginger, remaining garlic, 1
tsp allspice, and all the red
pepper flakes, salt and cilantro stems
- Mix very well, pressing to mash everything together well
- At this point can be refrigerated to chill slightly
- Dampen your hands with water and form meat into 1 1/2
inch diameter balls
- In a large sauté pan, heat oil over medium heat - add
meatballs and brown all over
- Remove meatballs to a plate and add mushrooms, adding more
oil if needed
- Cook until mushrooms have browned and are tender
- Add mushrooms to plate with meatballs
- Add broccoli and remaining chicken broth to the pan
- Cover and cook until broccoli is just tender
- Return meatballs and mushrooms to pan and cook until
meatballs are done
- Add peanut sauce and stir to coat all with sauce and heat
to desired temperature
- Serve garnished with cilantro leaves
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