This is another recipe from the “kid-friendly” section of this cookbook. Yes, I am 23 years old. I make no apologies. Adults can like sloppy Joes too! These healthier Joes are made with ground turkey and a heap o’ mushrooms to bulk it up with less meat. As a mushroom-hater, I can attest that you will not notice or care about the mushrooms. If you have kids, this is a great way to trick them into eating vegetables without knowing it. It also works for grown-up veggie-haters. Another plus is that this recipe is super fast to throw together, and so easy.
The best kinds of “healthified” dishes are comfort foods that still taste like you remember, and this is definitely one of those dishes. Despite the fact that it’s made with turkey and mushrooms instead of beef, the flavors of this recipe are still that of a classic sloppy Joe: tomato-y, slightly sweet, a little smoky, and a little tangy. The texture is just as I like it: big chunks of ground meat with a thick, gooey sauce. Certainly sloppy.
Start with a little oil in a skillet. Toss in your onions and your finely chopped mushrooms (I chopped my mushrooms super fine—almost a mince—because I really didn’t want to notice the mushrooms. If you’re a mushroom lover, you could definitely leave a little more mushroom texture in there). Cook for 6 to 8 minutes, until the onions are soft and the mushrooms have released their moisture.
Add your garlic, chili powder, and smoked paprika. Stir in and cook until just fragrant, about 30 seconds.
Mix up your sauce ingredients: ketchup, tomato sauce, worcestershire, cider vinegar, brown sugar, and water. (You don’t have to mix this in a separate vessel—you can just add everything directly to the pan.)
Simply stir the sauce mixture into the turkey and simmer until thickened, about 5 minutes. Season to taste and serve on whole wheat buns. So easy!
Sloppy and delicious. I like mine topped with red onion slices.
Enjoy! Bring napkins.
Turkey Sloppy Joes
Slightly adapted from the America’s Test Kitchen Healthy Family Cookbook
2 teaspoons canola oil
6 ounces white mushrooms, brushed clean, trimmed, and minced
1 large onion, minced
2 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon smoked paprika
12 ounces ground turkey (NOT 99% fat free)
1 (8-ounce) can tomato sauce
1/4 cup water
1/4 cup ketchup
1 Tablespoon Worcestershire sauce
1 teaspoon cider vinegar
1 teaspoon brown sugar
Salt and pepper
4 whole wheat hamburger buns
- Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the mushrooms and onion and cook until softened and lightly browned, 6 to 8 minutes. Stir in the garlic, chili powder, and paprika and cook until fragrant, about 30 seconds.
- Stir in the turkey and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes. Stir in the tomato sauce, water, ketchup, Worcestershire, vinegar, and sugar.
- Bring to a simmer and cook until the sauce has thickened slightly, about 5 minutes. Season with salt and pepper to taste, divide the mixture among the hamburger buns, and serve.
Per serving (1/4 of mixture, 1 hamburger bun)
Sodium 780 mg