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Braised Broccoli with Turkey Sausage

James Carrier

Makes 4 servings

Tina Williams came up with this savory dish one morning for breakfast, but we thought it made a great lunch or dinner entrée too, especially when served over soft polenta.


  • 8 turkey sausage patties (about 8 oz. total)
  • 1 tablespoon olive oil
  • 1 onion (8 oz.), peeled, halved, and thinly sliced
  • 2 teaspoons minced garlic
  • 3 cups broccoli florets (about 8 oz.), rinsed and drained
  • 1/2 cup dry white wine
  • Salt and pepper
  • 8 cherry tomatoes, rinsed, stemmed, and halved
  • 1/4 cup shredded parmesan cheese (about 1 oz.)

Nutrition Information

  • calories 220
  • caloriesfromfat 49 %
  • protein 14 g
  • fat 12 g
  • satfat 3.7 g
  • carbohydrate 8.9 g
  • fiber 2.6 g
  • sodium 591 mg
  • cholesterol 50 mg

How to Make It

  1. In a 10- to 12-inch nonstick frying pan over medium-high heat, cook sausage patties in a single layer, turning once, until well browned on both sides and no longer pink in the center, about 8 minutes total. Transfer to paper towels to drain.

  2. Return pan to medium heat. Add oil, onion, and garlic and cook until onion is limp and starting to brown, 5 to 8 minutes. Add broccoli; cook 2 to 3 minutes. Add wine and sprinkle with salt and pepper. Cover and simmer, stirring occasionally, until broccoli is tender when pierced, 4 to 6 minutes.

  3. Gently stir in sausage and tomatoes and cook just until hot, about 1 minute. Sprinkle with parmesan cheese.