Turkey & Broccoli in Peanut Sauce Recipe

HOME Page

Appetizers
Soups
Salads
Fish & Seafood
Pasta & Rice
PIZZA
Zucchini
Other Vegetables
Poultry
Meat
Grilling & BBQ
Cheese
Sweets
Fruits
Breads
Breakfast
Lunch & Luncheon
Beverages
Condiments & Sauces
Preserves & Pickles

How To Guides
Dairy Free Recipes
Farrago

Celebrate Spring Ideas
Romantic Valentine's Day Ideas
Outdoor BBQ & Party Ideas

BikePro Parts & Accessories

iPhone, iPod, iPad repair service 1-877-476-3776

iPhone, iPod, iPad
Repair Service

Links

Site Map

Poultry
Chicken
Spanish Style Chicken
Chicken Mediterranean
Prosciutto Wrapped Chicken
Chicken & Zucchini in Savory Sauce
Debbie's Enchiladas
Acorn Chicken
Chicken Piccata
Chicken & Broccoli Alfredo
Thai Curried Chicken
Peasant Style Chicken	E
Chicken Divine	E
Baked Falafel Chicken	E
Chicken Cacciatore
Chicken Casserole	E
Chicken Enchiladas
Chicken Marbella
Middle Eastern Broiled Chicken
Gita's Curried Chicken
Parmesan Chicken
Stovetop Chicken & Rice	E
Baked Chicken & Rice	E
White Chili
Indian Chicken Curry
Easy Roast Chicken
Turkey
Turkey & Broccoli in Peanut Sauce
Turkey Zucchini Chili
Roast Turkey Dressed
Curried Turkey & Broccoli
Free Range Turkey with Herbs
Roast Turkey Breast with Oven Risotto
Turkey & Spinach Meatloaf
Duck
Whole Roast Duck
Roast Duck Halves
Duck Panini
Goose
Roasted Goose
Cacciatore Goose

Turkey & Broccoli in Peanut Sauce

Contributed by: Melinda

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.

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

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

Questions about this recipe?