We’ve all had a Sloppy Joe before, but this recipe from “Kelsey’s Essentials” on the Food Network is a lighter version of the Sloppy Joe, hence the name Sloppy Jane. She uses ground turkey instead of ground beef, cutting out fat and calories. The sauce for this recipe is savory, sweet and robust—you won’t even miss the ground beef!
I’ve made this recipe before and it will definitely fulfill your Sloppy Joe cravings. This recipe calls for 3 pounds of ground turkey, so this is a great recipe to make for a large crowd. Simply scale down the recipe if you want to make a smaller batch or freeze the leftovers and you’ve got dinner ready for another night!
Ingredients
- 3 tablespoons olive oil
- 3 pounds ground turkey
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- Kosher salt and freshly cracked black pepper
- 5 cloves garlic, grated
- 2 green bell peppers, diced
- 1 large onion, finely diced
- 1 (28-ounce) can crushed tomatoes
- 14 ounces tomato puree
- 1 cup ketchup
- 4 tablespoons brown sugar
- 3 tablespoons Dijon mustard
- 2 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 24 small potato rolls, lightly toasted
Directions
In a large skillet, add the olive oil and ground turkey, sprinkle with the garlic powder, onion powder, paprika, salt and pepper and cook, breaking up with the back of a wooden spoon or potato masher, until the meat is no longer pink, about 5 minutes. Add the garlic, bell peppers and onions and season with salt and pepper. Cook until the vegetables soften, about 5 minutes.
Add the crushed tomatoes, tomato puree, ketchup, brown sugar, mustard, vinegar and Worcestershire sauce. Bring the mixture to a boil, reduce to a simmer and cook, stirring occasionally, until the sauce thickens up, 10 to 15 minutes. Serve warm on toasted potato rolls.
Add the crushed tomatoes, tomato puree, ketchup, brown sugar, mustard, vinegar and Worcestershire sauce. Bring the mixture to a boil, reduce to a simmer and cook, stirring occasionally, until the sauce thickens up, 10 to 15 minutes. Serve warm on toasted potato rolls.
