OK, confession: I never had a Sloppy Joe until last night, ridiculous right? Where have I been? It seems everyone else in my family has had a chance to taste them but moi! Now I hate to sound so “foodie” but I wasn’t about to have my first with the canned stuff so I decided to research it and go for the gold, sort of speak.
Here is what turned up (after much rummaging through my “for later” recipe folder).
Gourmet circa 2004: Turkey Sloppy Joes on cheddar buttermilk biscuits.
****I did tweak it a bit but that’s just how it goes.
Here is the link: Turkey-Sloppy-Joes-on-Cheddar-Buttermilk-Biscuits-230464
I have to admit, I don’t always use the Cheddar Buttermilk Biscuits…I like to live on the edge so I often will pop open a can of store bought biscuits….I know how tacky 😉
3 tablespoons olive oil
1 large onion, chopped
2 celery ribs, chopped
1 red bell pepper, chopped
4 garlic cloves, finely chopped
2 1/2 lb ground turkey (not labeled “all breast meat”)
1 teaspoon salt
1/2 teaspoon black pepper
1 (28- to 32-oz) can whole tomatoes in juice
1/2 cup ketchup
2 tablespoons molasses (not blackstrap)
2 tablespoons cider vinegar
1 1/2 tablespoons Worcestershire sauce
1 1/4 teaspoons Tabasco, or to taste
Heat oil in a wide 8-quart heavy pot (or Dutch Oven) over moderately high heat until hot but not smoking, then sauté onion, celery, bell pepper, and garlic, stirring occasionally, until golden, 10 to 12 minutes. Add turkey and sauté, stirring occasionally and breaking up large lumps with a wooden spoon, until meat is no longer pink, about 5 minutes. Stir in salt and pepper.
Purée tomatoes with juice, ketchup, molasses, vinegar, Worcestershire sauce, and Tabasco in a blender until smooth. Add to turkey and simmer, uncovered, stirring occasionally, until sauce is thickened, 25 to 30 minutes.
Serve turkey sloppy joes on split Cheddar buttermilk biscuits. (or your favorite or your store’s favorite….whatever you like!)
Printer friendly: Turkey Sloppy Joes on Buttermilk Biscuits