It’s hard to find a dish that pleases everyone in our house, but Sloppy Joes are the exception to the rule. With its combination of sweet and tangy flavors, my three kids and husband clear their plate and ask for seconds when I present them with this fun turkey stew.
While the dish is fun and delicious on its own, I love to serve it with some cheddar biscuits to make giant Sloppy Joe sliders or just to mop up the sauce. The biscuits fill the house with a delicious smell and even taste great warmed up the next day.
Turkey Sloppy Joes (adapted from Gourmet 2004)
3 tablespoons olive oil
1 large onion, chopped
2 celery ribs, chopped
4 garlic cloves, finely chopped
2 1/2 lbs ground turkey
1 teaspoon salt
1/2 teaspoon black pepper
1 32 oz can whole tomatoes in juice
1/2 cup ketchup
2 tablespoons molasses
3 tablespoons brown sugar
2 tablespoons cider vinegar
1 1/2 tablespoons Worcestershire sauce
1 1/4 teaspoons Tabasco
- Heat oil in a wide and deep saucepan over moderately high heat until hot but not smoking, then saute onion, celery, and garlic until golden about 10 minutes. Add turkey and saute, stirring occasionally and breaking up large clumps with a wooden spoon, until meat is no longer pink. Stir in salt and pepper.
- Puree tomatoes with juice, ketchup, molasses, brown sugar, 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 biscuits. They’re even tastier the second day.
Cheddar Biscuits (Adapted from Back of Bisquick Box)
Makes 9 biscuits
2 1/4 cups of Original Bisquick
2/3 cups of Milk
6 oz of sharp cheddar, grated
- Preheat oven to 450 Degrees Fahrenheit.
- Stir ingredients until soft dough forms. Place on surface dusted with flour or Bisquick. Knead 10 times.
- Using a floured rolling pin, roll dough out to 1/2″ thick. Cut with a 2 1/2 round cutter if you have one, or just roughly with a knife if you don’t. These biscuits don’t need to be perfect! Place on ungreased cookie sheet.
- Bake for 8 to 10 minutes, until golden brown.