Turkey Sloppy Joes

, , , 0 Comments

This is a healthier version of a sloppy joe, but no less sloppy or tasty.  Ground turkey takes the place of ground beef, and the addition of grated carrots and tomatoes makes these more nutritious.  We ate these last night when my friend Carrie and her 3 girls came through Amarillo on their way to Albuquerque.  It pleased the adults and the kiddos.  Thank you Martha Stewart! Here is the link to her recipe.

I made a few slight changes to Martha’s recipe.  I used a full pound of ground turkey, and instead of the 28 ounces of crushed tomatoes I used a can of diced tomatoes and 2 chopped roma tomatoes.  You could easily use just the one can of diced, but consider draining off some or all of the liquid depending on your personal preference.  Carrie and I had a little discussion about the tragedy that befalls tomato paste most of the time…it doesn’t all get used and so it gets tossed.  Use the entire small can and avoid the waste.

I really like sloppy joes.  It makes me feel like a kid to eat them.  These sloppy joes are a great choice for the adult who wants a sloppy joe and wants it to be tasty.  Enjoy, and get sloppy.

Turkey Sloppy Joes

Courtesy of Martha Stewart

Serves 6-8

Ingredients

  • 1 tablespoon olive oil
  • 4 carrots, coarsely grated (2 cups)
  • 1 medium onion, minced
  • 1 garlic clove, minced
  • Coarse salt and ground pepper
  • 1 small can tomato paste
  • 1 pound ground turkey (93% lean, dark meat)
  • 1 can (14.5 ounces) diced tomatoes
  • 2 tablespoons dark-brown sugar
  • 1 tablespoon cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 8 rolls or hamburger buns

Directions

  1. In a large saucepan, heat oil over medium; add carrots, onion, and garlic. Season with salt and pepper. Cook, stirring occasionally, until softened, 4 to 5 minutes.
  2. Add tomato paste and cook, stirring, 1 minute. Add turkey; cook, breaking up meat with a spoon, until no longer pink, 4 to 5 minutes.
  3. Add tomatoes, sugar, vinegar, and Worcestershire sauce. Cook, stirring occasionally, until slightly thickened, 12 to 14 minutes. Serve on rolls.
Print This