Braised Broccoli with Turkey Sausage

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

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Nutritional Information

Amount per serving
  • Calories: 220
  • Calories from fat: 49%
  • Protein: 14g
  • Fat: 12g
  • Saturated fat: 3.7g
  • Carbohydrate: 8.9g
  • Fiber: 2.6g
  • Sodium: 591mg
  • Cholesterol: 50mg


  • 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.)


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