- 1 pound [454 g] ground uncooked turkey
- 1 egg, slightly beaten
- 1/3 cup [80 mL] fine dry breadcrumbs
- 1/3 cup [80 mL] diced onion
- 2 tablespoons [30 mL] freshly minced parsley
- 1/4 teaspoon [1 mL] salt
- 1/2 teaspoon [2.5 mL] curry powder
- 1 tablespoon [15 mL] vegetable oil
- 1 cup [250 mL] chicken broth
- 1 cup [250 mL] apple juice
- 1/8 teaspoon [0.5 mL] ground pepper
- 3 cups [750 mL] small broccoli flowerets
- 1/4 teaspoon [1 mL] curry powder
- 2 tablespoons [30 mL] cornstarch
- 2 tablespoons [30 mL] cold water
- 1 red apple
- 4 cups [1 L] boiled egg noodles
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- Into a bowl, thoroughly mix together ground turkey, beaten egg, breadcrumbs, onion dices, minced parsley, salt and 1/2 teaspoon [2.5 mL] curry powder.
- Shape into 3/4-inch [2-cm] balls.
- Into a large frypan, heat vegetable oil over medium heat; brown turkey balls in hot oil, turning often.
- Lower heat, pour in chicken broth and apple juice; mix in pepper, broccoli flowerets and remaining 1/4 teaspoon [1 mL] curry powder.
- Cover and simmer for 2 to 3 minutes, until broccoli is soft but still crunchy.
- Mix together cornstarch and cold water; mix into turkey balls mixture.
- Cut unpeeled apple into pieces; mix into mixture.
- Cook, stirring, until thick.
- Mix into boiled egg noodles.
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