Sloppy Joe, hold the roll


August 18, 2004|By Mark Graham | Mark Graham,CHICAGO TRIBUNE

Here's an unusual take on the classic sloppy Joe. Here we add a twist by using turkey and some South Asian seasonings. (You can adjust the hot-and-spicy level of these sloppy Joes to suit your personal tolerance by increasing the amount of ground red pepper.) And instead of being served in rolls, the mixture is accompanied by sticks of corn bread.

A boxed corn-bread mix can be ready in 20 minutes. Try stirring in a drained, small can of diced green chiles or a minced poblano pepper to the corn-bread batter before baking to add a spicy twist.


Adding the turkey after you've cooked the sauce helps prevent the dish from becoming dry.

Cutting the corn bread into smaller sticks keeps calories from mounting.


Turkey sloppy Joes

Corn bread

Sauteed bell peppers

Fruit salad

Iced tea

Turkey Sloppy Joes

Makes 8 servings

Preparation time: 20 minutes; cooking time: 30 minutes

3 tablespoons olive oil

1/4 cup diced salt pork or bacon

1 onion, chopped

1 red bell pepper, chopped

1 poblano chile, finely chopped

1/2 teaspoon salt

freshly ground black pepper

3 cloves garlic, minced

3 tablespoons chili powder

1/4 teaspoon each: ground red pepper, cinnamon, ground cumin

3 tablespoons tomato paste

2 pounds ground turkey

1 can (14 1/2 ounces) diced tomatoes

1/2 cup chopped cilantro

Heat olive oil in large skillet over medium heat. Cook salt pork or bacon until just crispy, about 5 minutes. Stir in onion, pepper, poblano, salt and black pepper to taste; cook until onion is translucent, about 3 minutes, stirring occasionally.

Stir in garlic, chili powder, red pepper, cinnamon and cumin; cook 2 minutes. Stir in tomato paste; cook until paste darkens, about 3 minutes.

Stir in turkey and tomatoes; simmer, uncovered, until liquid reduces and turkey is cooked through but not dry, about 20 minutes. Remove from heat; stir in cilantro. Adjust seasoning.

Per serving (without bread): 296 calories; 17 grams fat; 3.7 grams saturated fat; 82 milligrams cholesterol; 11 grams carbohydrate; 25 grams protein; 442 milligrams sodium; 3.5 grams fiber

- Recipe and analysis from the Chicago Tribune, a Tribune Publishing newspaper

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.