Ingredients

1 cup cooked kasha (any granulation)

1 beaten egg

1 tsp. Worcestershire sauce

1 tsp. grated lemon peel

1 1/2 lbs. ground raw turkey

2 tbsp. cooking oil

1 cup chicken or turkey broth

1/4 cup plain yogurt

1 tbsp. cornstarch

1 tbsp. lemon juice

1 small carrot, finely shredded

1 green onion, diced

Directions

Prepare kasha according to package directions, using chicken broth.

Combine first 5 ingredients in mixing bowl; blend well. Shape into 12 balls.

In large skillet, heat oil and brown turkey on all sides. Add broth; cover and simmer 20 minutes. Use slotted spoon to transfer turkey to serving dish.

In a small bowl, combine yogurt, cornstarch, and lemon juice. Combine with pan juices in skillet and cook until sauce is thickened and bubbly. Add carrot and onion. Pour sauce over turkey.