Sloppy Joes are such a great weeknight meal, and we think you’ll love our take on this familiar favorite. Ladle heaping servings onto whole wheat buns, and watch your family gobble up this delicious dinner!
We’ve used ground turkey to cut down on the cholesterol — you can substitute ground turkey breast to make things even leaner if you’d like! Oh, and there’re plenty of vegetables too — a whole package of crimini mushrooms cooks right down into the sauce, along with generous amounts of celery, carrots, onions, and bell pepper. This is a seriously nutritious, one-pot meal you’ll find yourself coming back to again and again.
-Coco Morante, Recipe Editor for Garlic Gold®
Garlic Gold® Sloppy Joes
2014-05-12 19:50:10
Serves 6
Ingredients
- 2 tablespoons Garlic Gold® Oil
- 1 pound ground turkey (92% lean)
- 1/4 cup Garlic Gold® Oil
- 1 large Vidalia onion, diced
- 4 ribs celery, diced
- 2 large carrots, diced
- 1 large green bell pepper, diced
- 8 ounces crimini mushrooms, chopped
- 1 teaspoon sea salt
- 1 (15-ounce) can tomato sauce
- 1/4 cup ketchup
- 1 tablespoon apple cider vinegar
- 1 1/2 teaspoons Worcestershire sauce
- 1/4 teaspoon ground black pepper
Instructions
- In a 5-quart dutch oven or heavy-bottomed soup pot, heat the first two tablespoons of Garlic Gold® Oil. When the oil begins to shimmer, add the ground turkey, breaking up as it browns. Continue to break up and stir until there is no longer any liquid in the pot, and all of the turkey is cooked through — there should be no pink color remaining. Transfer the ground meat to a plate and set aside.
- Return the dutch oven to medium heat and add the remaining 1/4 cup of Garlic Gold® Oil. Add the onion, celery, carrots, bell pepper, mushrooms, and salt, and stir to coat evenly with the oil. Cover the pot and leave it for 10 minutes to allow the vegetables to sweat.
- Uncover the pot and cook the vegetables until most of the liquid has evaporated, about 10 more minutes.
- Add the ground meat, along with the tomato sauce, ketchup, vinegar, Worcestershire, and black pepper to the dutch oven. Stir and cook uncovered for another 15 minutes or so, stirring often, until the sauce has thickened to your liking. Ladle onto whole wheat buns and serve hot.
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