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

Name: Endive Spears Stuffed with Teriyaki Turkey, Edamame & Baby Corn {Giveaway}
Prep time: 2017-10-21T00:00:00+00:00
Total time: 2017-10-21T00:00:00+00:00
Yield: Serves 4
Ingredients: 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 tbsp all-purpose flour; 2 tsp minced fresh ginger; 2 minced garlic cloves; 1 1/4 lb. lean ground turkey; 1 package edamame; 3 oz. sliced water chesnuts, finely diced; 8 oz. baby corn, cut lengthwise, then cut into thirds; 1/2 red bell pepper, diced; 4 heads Belgian endive, leaves separated

May 7, 2012 by Dara 80 Comments

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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 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

The giveaway:
One lucky reader will win a year supply of endive (approximate value $100 USD), sent in four shipments throughout the year.

This giveaway is open to residents of the continental United States, excluding Alaska, who are 18 years of age or older. The giveaway will be open until Sunday, May 13, 2012 at 5pm PST.

The winner will be chosen using a random number generator and will be notified via email, so please make sure your email address is correct. You will have 48 hours to respond to me, or a new winner will be chosen.

REQUIRED: To enter, just leave a comment on this post.

OPTIONAL: To earn additional entries, leave separate comments for each of the steps listed below. If you already follow/”like” Discover Endive or Cookin’ Canuck, just let me know that in your comments.

1. Follow Discover Endive on Twitter.
2. Follow Cookin’ Canuck on Twitter.
3. “Like” Discover Endive on Facebook.
4. “Like”Cookin’ Canuck on Facebook.
5. Share on your Facebook page and leave me the link (click on the time stamp of your “share” to access the link).

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

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Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 571kcal Calories from fat 284
% Daily Value
Total Fat 32g	49%
Saturated Fat 4g	20%
Transfat 0g
Cholesterol 105mg	35%
Sodium 995mg	41%
Carbohydrate 35g	12%
Dietary Fiber 9g	36%
Sugars 16g
Protein 42g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

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

Serves Serves 4 adjust servings

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 tbsp all-purpose flour
2 tsp minced fresh ginger
2 minced garlic cloves

Turkey

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

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!

by From the kitchen of cookincanuck.com

Disclaimer: This post was sponsored by Discover Endive, who also provided endive to me and for the giveaway.