Turkey Sloppy Joes
- Preparing Time: -
- Total Time: -
- Served Person: Servings: 4 mains, plus leftovers
- 1/4 cup ketchup
- 1 teaspoon hot sauce
- 1 tablespoon olive oil
- 1 teaspoon mustard powder
- 2 tablespoons worcestershire sauce
- 1 tablespoon brown sugar
- 4 cloves garlic
- shredded cheddar cheese
- kosher salt and ground black pepper
- 1 cup tomato sauce
- 1 small yellow onion
- 3 pounds ground turkey
- 12-ounce jar roasted red peppers, drained
- 8 ounces white button mushrooms
- 6 anchovy fillets
- 4 burger buns
- Carbohydrate 44 g(15%)
- Cholesterol 240 mg(80%)
- Fat 32 g(50%)
- Fiber 4 g(17%)
- Protein 77 g(154%)
- Saturated Fat 8 g(40%)
- Sodium 1175 mg(49%)
- Calories 763
Preparation In a blender, combine the red peppers, tomato sauce, mushrooms, onion, ketchup, Worcestershire sauce, brown sugar, anchovies, garlic, mustard powder, and hot sauce. Puree until smooth, then set aside. In a large sauté pan over medium-high, heat the oil. Add the ground turkey and brown, breaking up any chunks, for 10 minutes. Add the tomato-red pepper mixture, stir well, then bring to a simmer. Cook for 5 minutes, then season with salt and pepper. Spoon the sloppy Joes onto the buns and top with cheese. One Dinner, Two LunchesNEXT-DAY SLOPPY JOES Sloppy Joes are like stew—they taste even better the next day. And just add beef or chicken broth to turn them into a substantial stew. Wimpy salads need not apply for this lunch. Sliced tomato and fresh mozzarella are the way to go. SLOPPY JOES CHILI Just add canned beans and sloppy Joes become chili. A robust take on simple green salad: chopped fennel and avocado, tossed with vinaigrette and black pepper. Copyright © 2013 by J.M. Hirsch, from Beating the Lunch Box Blues published by Rachael Ray Books/Atria, a division of Simon & Schuster, Inc. Available wherever books are sold.
