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1
cup cooked kasha (any granulation)
1 beaten egg
1 tsp. Worcestershire sauce
1 tsp. grated lemon peel
1½ lbs. ground raw turkey
2 tbsp. cooking oil
1 cup chicken or turkey broth
¼ cup plain yogurt
1 tbsp. cornstarch
1 tbsp. lemon juice
1 small carrot, finely shredded
1 green onion, diced
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Prepare
kasha according to package directions, using chicken broth. Combine
first 5 ingredients in mixing bowl; blend well. Shape into 12 balls.
In large skillet, heat oil and brown turkey on all sides. Add broth;
cover and simmer 20 minutes. Use slotted spoon to transfer turkey
to serving dish. In a small bowl, combine yogurt, cornstarch, and
lemon juice. Combine with pan juices in skillet and cook until sauce
is thickened and bubbly. Add carrot and onion. Pour sauce over turkey.
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