Braised Broccoli with Turkey Sausage

Braised Broccoli with Turkey Sausage Recipe
James Carrier
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.

Yield:

Makes 4 servings

Recipe from

Sunset

Nutritional 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

Ingredients

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.)

Preparation

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.

Tina Williams, Pasadena California,

Sunset

September 2002
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