Turkey Sloppy Joes

By Paul Briand

It’s a challenge to extract taste while using low-fat ground turkey meat in a recipe.

So I liked the idea of this take on the tradition Sloppy Joe recipe, courtesy of a cooking segment on the Today show fearing "Top Chef" judge Padma Lakshmi.

It takes the turkey and infuses it with a lot of big taste from the garlic, shallots and bay leaves, and adds some kick with the chili-pepper flakes (and jalapenos, if you opt in on that for a topping).

If you really want to go more low fat on this recipe, substitute the hamburger buns for whole what sandwich thins. The buns will run you about 150 calories, while the thins will come in at about 100 calories.

Note: The recipe calls for two cups of hot water. I didn’t use it, didn’t need it.

Ingredients

2 tbsp olive oil

4 peeled whole cloves of garlic

1 cup diced shallots

1 large green bell pepper, diced

3 medium-size bay leaves

1tsp dried oregano

1/2 tsp red chili-pepper flakes

1 lb ground lean turkey

28 oz can whole tomatoes

6 oz can tomato paste

2 cups hot water

Salt and pepper to taste

6 whole-wheat hamburger buns, split

Dill pickle slices and jalapeno slices, for garnish

Directions

1. Heat the olive oil over moderate heat in a deep skillet. Add garlic and stir;

2. After 2 to 3 minutes, add shallots, bell pepper, bay leaves, oregano and red chili flakes. Stir for a few minutes;

3. Add the ground turkey to the skillet and brown for 5 minutes, breaking the meat up with a wooden spoon

4. Add canned tomatoes, paste and 2 cups of hot water. Stir;

5. When mixture starts to boil, lower heat and let simmer until thickened, 30 to 40 minutes;

6. Preheat oven to 400 degrees. Stir mixture occasionally, breaking up tomatoes into a rich, ragu-like consistency;

7. Add salt and pepper, to taste, then toast buns split-side down on oven rack for 6 to 8 minutes;

8. Discard bay leaves. Spoon sloppy joe mixture on buns and garnish with dill pickle slices or jalapeños.

Click here for recipe card.