Friday, October 1, 2010

Ground Turkey Sloppy Joes

Ground Turkey Sloppy Joe | Taste As You Go

There's something wrong with me. I had a craving for a bologna and cheese sandwich on white bread today... And I gave into it. I don't know whether I was so bored with my usual lunchtime fare or whether there was a deeper philosophical reason for my craving cave-in, but... can I just tell you how amazing that sandwich was?

Not for the flavor or the knowledge that I was eating something "good for me," of course. (We all know there's not too much that's natural on a bologna and cheese sandwich on white bread.) But rather for the power the sandwich had to take me back to a time when I was a little girl with chubby cheeks and pigtails sitting in my grandmother's kitchen.

Ground Turkey Sloppy Joe Filling | Taste As You Go

Inspired by this fit of nostalgia, I've decided that it's about time I shared my healthy recipe for Sloppy Joes, another dish that brings me right back to my childhood. To make it healthier, I substitute ground turkey for the more traditional ground beef. And, the sauce is so ridiculously simple to make, you'll never reach for that can of Manwich again!

Ground Turkey Sloppy Joe | Taste As You Go


Ground Turkey Sloppy Joes

INGREDIENTS
  • 1 tablespoon unsalted butter
  • 2 pounds ground turkey
  • 1 large white onion, diced
  • 3 cloves garlic, minced
  • 10 ounces ketchup
  • 6 ounces tomato paste
  • 1/4 cup water
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon paprika
  • 1/2 teaspoon prepared yellow mustard
  • 1 tablespoon brown sugar
  • Salt and pepper, to taste
  • Brioche rolls

INSTRUCTIONS
  1. In a large skillet, melt butter over medium-high heat.
  2. Add the ground turkey and cook until brown. Drain most of the fat and discard.
  3. Add the onions and garlic and cook until the onions have begun to soften.
  4. Stir in the remaining ingredients. Cover. Simmer on low for 30-45 minutes to allow the flavors to combine.
  5. Serve on brioche rolls.
Recipe by Michelle Rittler, Taste As You Go

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