Stuffed Endive Spears with Teriyaki Turkey, Edamame & Baby Corn Recipe

These stuffed endive spears turned my kids into endive fans within a couple of bites. Teriyaki, ground turkey and baby corn all add up to a winning recipe!

Within minutes of walking in the door after school, my kids are asking, “What’s for dinner?” (Talk about pressure!) If the answer involves any combination of teriyaki sauce, edamame or baby corn, I am greeted with a loud, “Yes!” and a couple of fist pumps. Typically these ingredients are combined to make Baked Teriyaki Turkey Meatballs, but I thought I’d try something a little different this time. It was time to introduce the fist-pumpers to endive.

I feel pretty lucky because my boys are very good vegetable eaters. That is, unless we’re talking about vegetables with leaves…lettuce, spinach, endive. So, my expectation weren’t high for this little experiment. My kids saw me cook with endive when I prepared French Onion & Endive Soup with Pancetta and Rice Noodle Salad with Endive, Shrimp & Soy-Ginger Sauce, but those dishes weren’t enough to make them permanent passengers on the endive train.

I started with some ground turkey which I mixed with edamame, a homemade teriyaki sauce and baby corn. The baby corn gets my kids every time. Hook, line and sinker. I piled the fresh endive leaves in front of the boys and let them at it. This was the real test.

What did the boys think? I think the pictures speak for themselves, but I’ll tell you that they adored the crunchy leaves filled with all of their favorite ingredients. My husband was out of town when I made this for the boys. My 7-year old said, “Mum, I think we should save some of the leftovers for Dad so he can taste this. He’s really going to like it!” The endive train has left the station, with a couple of new passengers.

Details about the giveaway can be found below the last photo.

The stuffed endive recipe:

The sauce:
In a small saucepan, combine rice vinegar, brown sugar, water, soya sauce, 1/4 cup canola oil, flour, ginger and garlic.. Whisk the sauce together and place over medium heat. Simmer until the sauce is slightly thickened, 8 to 10 minutes. Keep warm.

The turkey:
Heat a large nonstick skillet over medium-high heat. Add ground turkey and cook, crumbling with a wooden spoon, until turkey is cooked through. Pour off any drippings.

Cook the edamame according to package instructions. Drain, rinse with cold water and shell the edamame, discarding the pods.

Stir the edamame, water chesnuts, baby corn and red bell pepper into the cooked ground turkey. Reduce heat to medium and cook until everything heated through.

Pour about 3/4 of the teriyaki sauce over the turkey mixture and stir to combine. Taste and add additional sauce, if desired.

Serve the turkey mixture with the Belgian endive. Allow everyone to scoop the turkey mixture into the endive spears. Eat with your hands!

Other kid-friendly endive recipes:

La Fuji Mama’s Ham & Cheese Endive Nachos
All Day I Dream About Food’s Turkey Taco Endive Boats

Endive Spears Stuffed with Teriyaki Turkey, Edamame & Baby Corn {Giveaway}

From the kitchen of Cookin Canuck. www.cookincanuck.com

5 from 1 vote

Print Pin Rate

Course: Entrees

Cuisine: Japanese

Keyword: Poultry Recipes

Prep Time: 15 minutes

Cook Time: 22 minutes

Total Time: 37 minutes

Servings: 4 Servings

Calories: 574kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

Sauce:

• 1/3 cup rice vinegar
• 1/4 cup brown sugar
• 1/3 cup water
• 1/4 cup soya sauce
• 1/4 cup canola oil
• 1 tablespoon all-purpose flour
• 2 teaspoons minced fresh ginger
• 2 minced garlic cloves

Turkey:

• 1 1/4 pounds lean ground turkey
• 1 package edamame
• 3 ounces sliced water chesnuts finely diced
• 8 ounces baby corn cut lengthwise, then cut into thirds
• 1/2 red bell pepper diced
• 4 heads Belgian endive leaves separated

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Instructions

Sauce:

• In a small saucepan, combine rice vinegar, brown sugar, water, soya sauce, ¼ cup canola oil, flour, ginger and garlic.. Whisk the sauce together and place over medium heat. Simmer until the sauce is slightly thickened, 8 to 10 minutes. Keep warm.

Turkey:

• Heat a large nonstick skillet over medium-high heat. Add ground turkey and cook, crumbling with a wooden spoon, until turkey is cooked through.
• Cook the edamame according to package instructions. Drain, rinse with cold water and shell the edamame, discarding the pods.
• Stir the edamame, water chesnuts, baby corn and red bell pepper into the cooked ground turkey. Reduce heat to medium and cook until everything heated through.
• Pour about ¾ of the teriyaki sauce over the turkey mixture and stir to combine. Taste and add additional sauce, if desired.
• Serve the turkey mixture with the Belgian endive. Allow everyone to scoop the turkey mixture into the endive spears. Eat with your hands!

Nutrition

Serving: 0.25of Recipe | Calories: 574kcal | Carbohydrates: 45g | Protein: 50g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 78mg | Sodium: 899mg | Potassium: 1254mg | Fiber: 10g | Sugar: 20g | Vitamin A: 665IU | Vitamin C: 31.3mg | Calcium: 103mg | Iron: 4.8mg

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: This post was sponsored by Discover Endive, who also provided endive to me and for the giveaway. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.