Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Turkey Satay with Peanut Sauce
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- #30345
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
2 pounds boneless turkey breast, cut into 1" cubes
1/3 cup skim milk
2 tablespoons oil
2 teaspoons soy sauce
2 tablespoons dried minced onions
1 teaspoon crushed red pepper flakes
1 teaspoon grated lemon peel
1/2 teaspoon ground ginger
Peanut Sauce
1 cup dry roasted unsalted peanuts
1/4 cup coarsely chopped onion
1 clove garlic
1/3 cup skim milk
2 tablespoons lemon juice
1 teaspoon soy sauce
1/4 teaspoon crushed red pepper flakes
directions
Combine meat, milk, oil, soy sauce, onions, pepper flakes, lemon peel, and ginger in shallow baking dish, making sure turkey is submerged. Allow to marinate at least 4 hours in refrigerator.
Threwd onto metal skewers and grill over hot coals 4 to 5 minutes on each side. Serve with peanut sauce.
PEANUT SAUCE: Combine peanuts, onion, garlic, milk, lemon juice, soy sauce and pepper flakes in food processor or blender container. Process to thick paste.
Transfer to a small saucepan. Cook over low heat, stirring to prevent sticking, about 10 minutes to allow flavors to blend, being careful not to burn. Serve hot.
added by
internationalrecipes
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 12, 2013
The peanut sauce was great. I think next time I will use chicken but all around the recipe was spot on.