Saturday, March 12, 2011

Turkey sloppy joes


A sloppy joe is something I have not eaten in a long time; probably not since I was a kid. I saw this recipe in my Gourmet Today cookbook and wanted to make it. I always liked sloppy joes as a kid, but it's something I never made as an adult. This recipe is great because instead of opening a can of sloppy joe sauce, you make your own quick sauce that is easy and delicious. You know exactly what you are putting in your sandwich and can control the amounts. I served my sloppy joes on the cheddar and scallion biscuits I posted a couple of days ago. They were written together in the cookbook and they go great together. If you don't have the time or don't want to make the biscuits though, you can certainly eat them on any rolls that you like. A simple green salad makes this a complete and delicious meal for four. I adapted it slightly and scaled down the ingredients because the original recipe served eight.

Turkey sloppy joes
1 lb. ground turkey (I use dark meat for more moisture and flavor)
1/2 medium to large red onion, chopped
1 medium red pepper, chopped
2 celery ribs, chopped
2 scallions, green and white parts, thinly sliced
3 garlic cloves, minced
1 can (8 oz.) tomato sauce
1/4 cup ketchup (I prefer to use organic that's not loaded with high fructose corn syrup)
1 tablespoon molasses
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1-2 teaspoons cayenne pepper sauce
sea salt and fresh cracked black pepper, to taste
1 tablespoon extra virgin olive oil

In a large skillet, warm the olive oil until hot. Add the onion, red pepper, garlic, and scallions and cook until the onions begin to turn translucent. Add the turkey and cook until it is browned and cooked though. Break it apart with a wooden spoon and stir occasionally while it's cooking.

Add the remaining ingredients (tomato sauce through black pepper). Stir well and continue to cook until the sauce begins to bubble. Reduce heat to simmer and continue to cook, stirring occasionally, until the sauce thickens, about 5 minutes. Serve hot on split biscuits or rolls.


What was I cooking one year ago? green chile and cheese cornbread

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