BBQ Turkey Sloppy Joes

April 20, 2020

I’m a fan of easy dinner solutions. If you’ve got some ground turkey and a few pantry staples like tomato & bbq sauce, these turkey sloppy joes make a quick and tasty dinner. And if you’re missing one or two ingredients… No carrots? No biggie. No cilantro? I usually sub some ground coriander instead anyway. Haven’t got gouda? Regular or smoked gouda make these sandwiches extra delicious but they are still great served cheese-less or consider using some cheddar or pepper jack instead!

I served our bbq sloppy joes with steamed broccoli and roasted sweet potatoes. I don’t think I’ve ever posted a simple roasted sweet potato recipe, so here you go: Peel and cube a couple sweet potatoes, toss in olive oil to coat, sprinkle with a generous amount of salt (kosher is best) and freshly ground black pepper. Spread on a baking sheet lined with aluminum foil and bake in a 425 F preheated oven for 20-30 minutes, tossing occasionally, until tender in the middle and browned and crisp on the edges.

BBQ Turkey Sloppy Joes

INGREDIENTS

1 Tbsp. olive oil
1/2 small red onion, diced
1 large carrot, peeled and diced (optional)
1 small red bell pepper, diced
2 cloves garlic, minced
1 – 1 1/2 lbs. ground turkey
1 cup tomato sauce (8 oz. can)
1/2 cup BBQ sauce 
1/4 cup water
1/4 cup fresh cilantro, chopped (or I’ve used a dash of coriander instead)
salt and freshly ground black pepper, to taste

for serving:
burger buns
Gouda cheese, shredded

DIRECTIONS

  1. Heat olive oil in a large skillet over medium heat. Add onion, carrot, and bell pepper and cook, stirring occasionally, until vegetables soften, about 5 minutes. Add garlic and cook, stirring, 30 seconds.
  2. Add turkey and season with salt and pepper. Cook turkey, breaking it up into pieces, until it starts to brown, about 6 minutes.
  3. Add tomato sauce, BBQ sauce, and water. Stir; reduce heat to a low simmer, and cook 10 minutes until sauce thickens, stirring occasionally. Remove from heat and stir in cilantro.
  4. Serve sloppy joes on toasted buns topped with shredded Gouda cheese.

SErves 4-6.

Adapted from Kristine’s Kitchen

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