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.)
How to Make It
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.
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.
Gently stir in sausage and tomatoes and cook just until hot, about 1 minute. Sprinkle with parmesan cheese.