Turkey Sloppy Joes
This is one of our favorite weekday dinners, and it’s always my son John’s request for his birthday dinner. What I like most about this recipe is that it hides a bunch of little veggies in the sauce, and no one ever suspects. The kids just love it! This is also a great recipe to double and freeze leftovers for another night.
1 tablespoon extra virgin olive oil / 1 small yellow onion, finely diced / ½ green bell pepper, seeded and finely diced / ½ red bell pepper, seeded and finely diced / 1 celery stalk, finely diced / 1 carrot, finely diced / 1 small garlic clove, finely diced / ½ teaspoon kosher salt / ¼ teaspoon freshly ground pepper / 1½ pounds ground turkey (dark meat) / 1 tablespoon light brown sugar / 1 teaspoon dry mustard / One 15-ounce can tomato sauce / 1/3 cup ketchup / 1 tablespoon tomato paste / 1 tablespoon Worcestershire sauce (omit for soy allergies) / 6 allergen-friendly or gluten-free hamburger buns, light toasted
In a large skillet, heat the oil over medium-high heat. Add the onion, bell peppers, celery, carrot, garlic, salt, and pepper and sauté until the vegetables are softened and the onion is translucent, about 5 minutes. Add the ground turkey and cook, breaking it up with a wooden spoon, until no longer pink and cooked through, 7 to 9 minutes. Add the brown sugar, mustard, tomato sauce, ketchup, tomato paste, and Worcestershire sauce, stir well, and simmer until slightly thickened, 5 to 7 minutes. Serve on the toasted buns.
FREEZER TIP • The mixture can be frozen for up to 2 months in either a resealable plastic freezer bag or freezer container. Reheat over medium-low heat on the stovetop.