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a whole-wheat bun filled with saucy ground turkey and very small browned mushroom pieces on a plain plate
Andre Lewis

Turkey Sloppy Joes

Lean turkey needs a little help staying juicy, which is why finely chopped mushrooms cook down with the onion before the meat goes in. Let their water evaporate rather than rushing to the sauce. The mushrooms should blend into the filling as small browned pieces, not leave a wet layer around the turkey. A modest tomato-and-ketchup sauce brings the familiar sweetness and tang, while a spoonful of mustard keeps it from tasting flat. Cook the turkey through to its own temperature instead of treating it exactly like ground beef.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 4 oz cremini mushrooms finely chopped
  • 1 small yellow onion finely diced
  • 1 lb 93% lean ground turkey
  • 1/2 cup plain tomato sauce
  • 1/3 cup ketchup
  • 1 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 2 tsp packed light brown sugar
  • 1 tsp Dijon mustard
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 4 whole-wheat hamburger buns split

Method
 

  1. Heat oil in a skillet over medium-high heat. Cook mushrooms and onion for 7 to 8 minutes until their released water evaporates and the pieces start to brown.
  2. Add turkey and cook for 5 to 6 minutes, breaking it into small crumbles.
  3. Stir in tomato sauce, ketchup, vinegar, Worcestershire, brown sugar, mustard, salt and pepper. Simmer for 10 to 12 minutes until thick and the turkey reaches 165°F.
  4. Toast the cut sides of the buns in a dry skillet for 1 to 2 minutes.
  5. Divide the hot turkey filling among the buns and serve immediately.