Ginger Garlic Turkey Bowls With Brussels Sprout Chips

Description

Source: TASTY PRIDE - TASTY

This dish holds a special place in my heart because I made it for my in-laws to celebrate their 50th wedding anniversary. My husband, Justin, and I were married in 2013, about a month after Proposition 8 was overturned, allowing same-sex couples to marry in the state of California. Having labored so hard for these rights brought an extra level of emotional weight to our wedding day, and blessed us with the inability to take our marriage for granted. Every union has rough days and trying times, and having role models in Justin’s parents means the world to me. I can’t think of anyone more qualified than a couple who have made it to their golden anniversary. Someday, Justin and I hope to be this kind of inspiration for our kids. So we celebrated Mike and Kris Mikita with this dinner. Normally I make this recipe with ground beef, but Kris doesn’t eat red meat, so that evening I made it with dark ground turkey—which I actually liked better. And Justin is constantly going Paleo, so I served it with cauliflower rice. Clearly, the recipe is extremely versatile. I’ve made it with lettuce cups, white rice, and quinoa—but truly, it’s so delicious, it can fly solo. - Jesse Tyler Ferguson

Ingredients

• 8 to 10 ounces Brussels sprout leaves (from about 1 pound Brussels sprouts)
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• 1 tablespoon minced garlic (about 4 small cloves)
• 1½ tablespoons minced fresh ginger
• 1 pound ground turkey, preferably dark meat
• ¼ cup chicken stock
• ½ cup coconut aminos or low-sodium soy sauce
• 2 to 3 tablespoons Sriracha, or more to taste
• 2 tablespoons rice wine vinegar
• 1 cup shredded purple cabbage
• 2 scallions, trimmed and finely chopped
• Cooked jasmine or cauliflower rice
• Fresh lime juice or lime wedges

Directions

1. Preheat the oven to 350°F.
2. In a large bowl, drizzle the Brussels sprout leaves with 1 tablespoon of olive oil and toss to combine.
3. Spread the leaves in an even layer on a baking sheet.
4. Roast for 10 to 15 minutes, tossing halfway, until golden brown and crispy.
5. Remove from the oven and sprinkle with a pinch of salt.
6. Set aside.
7. Heat the remaining tablespoon of olive oil in a large cast-iron skillet over medium-high heat.
8. Add the garlic and ginger and cook until fragrant, about 1 minute.
9. Add the turkey, season with a pinch of salt, and cook, stirring occasionally, until the meat is no longer pink, about 5 minutes.
10. Add the stock, coconut aminos, Sriracha, and vinegar and stir well to combine, scraping up any browned bits from the bottom of the pan.
11. Stir in the cabbage and cook until just wilted, another 3 to 5 minutes.
12. Remove the pan from the heat and stir in the scallions.
13. Serve the turkey over rice and garnish with the Brussels sprout chips and a hearty squeeze of fresh lime juice.

YIELD: SERVES 2 OR 3