Sandwich turkey sloppy Joe mixture in cornbread

Say the words “Super Bowl,” and I almost immediately think of chili or pulled pork or anything meaty and spicy that can feed a crowd, preferably by scooping it from a Crock Pot.

Those criteria make this recipe a natural for football-watching. It’s not indicated here for slow cooking, but certainly could be adapted to that method. And while the phrase “sloppy Joe,” in my mind, implies a sandwich, I like the Chicago Tribune’s serving suggestion of cornbread. Make them extra crispy cornbread sticks for dipping, and you enhance the dish’s couch appeal.

Tribune News Service photo

Turkey Sloppy Joes

In a skillet over medium heat, add 1 tablespoon olive oil. Cook 1/4 cup diced bacon in oil until crispy. Stir in peeled and chopped 1 onion, 1 cored and chopped red bell pepper, 1 cored and chopped poblano chili and 1/2 teaspoon salt; cook until onion is translucent.

Stir in 3 peeled and minced garlic cloves, 3 tablespoons ground chili and 1/4 teaspoon each cinnamon and ground cumin; cook for 2 minutes. Stir in 3 tablespoons tomato paste; cook until paste darkens, for about 3 minutes. Stir in 2 pounds ground turkey and 1 (14.5-ounce) can diced tomatoes; simmer, uncovered, until liquid reduces and turkey is cooked through.

Serve with cornbread. Makes 8 servings.

This entry was posted in Uncategorized. Bookmark the permalink. Post a comment

Post a Comment

You must be logged in to post a comment.

  • Blog Author

    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
  • Categories

  • Archives