I hope you’re hungry… because I was lucky enough to get TWO blogs to cook from this month for Blogger C.L.U.E. Society! Bonus!
This post was a little last minute, but sometimes those are the best kind. I love happening upon things by chance, and these Turkey Joes were a great find! I was home sipping on some coffee and enjoying the cool breezes coming from the open doors on a very brisk morning, and the opportunity to write another Blogger C.L.U.E. post came up, and I was happy to fill in. I love the weather on days like this, it’s cool and crisp, bright and sunny, but not windy or biting. It’s my favorite weather, partly because my hair looks realllly good without humidity, which is a rare blessing in Florida.
Keeping with the theme for Blogger C.L.U.E., which is Red this month, I went looking through Cooking on the Ranch, on the hunt for something that would warm me up and have shades of red to fit the topic. There were so many fantastic red recipes to choose from! (I’ll have to go back to make Lea Ann’s pickled beets and strawberry salad.) Her blog is fabulous.
After I did a bit of digging, I found these Turkey Joes, and I thought…what a perfect fit! They’re bright, and bold, and filling. Perfect belly-warming comfort food for a chilly day. They would also be a SUPER dish for a busy weeknight dinner. They don’t take long to put together and they’re satisfying. I paired them with a simple side salad but they’d be great with rice, or roasted potatoes and a steamed veggie like green beans.
I liked that this recipe used ground turkey, because as much as I like ground beef, I try not to eat it too often. I cook with ground turkey a lot (like…Sweet Potato Sriracha Turkey Burgers, Paleo Turkey Florentine, or Roasted Cauliflower, Turkey and Black Rice Stuffed Acorn Squash) so I’m always looking to add more turkey recipes to my repertoire.
I didn’t make too many tweaks to Lea Ann’s recipe, as it already sounded so good. I just had a few simple swaps and ingredient increases to suit my taste.
I also decided to add some freshly shaved, sharp cheddar cheese and roughly chopped bread and butter pickles on top of the Turkey Joes. I’d never like bread and butter pickles, but in the last year or so I’ve come to crave them from time to time and they are so good in this sandwich! No idea how it came to me, but I’m glad it did.
- 2 tablespoons olive oil
- 1 cup crushed tomatoes
- 1 cup strained tomatoes
- 1 small yellow onion, minced (about 1¼ cup)
- 2 tablespoons yellow mustard
- 1 small red bell pepper, diced
- 2 tablespoons light brown sugar
- 1Teaspoon Smoked Paprika
- 1 stalk celery, diced
- 1Tablespoon Worcestershire sauce
- Garlic salt and freshly ground pepper
- 1 pound ground turkey (93 percent lean)
- 4 split (onion) hamburger buns, toasted
- Hot sauce
- Freshly grated sharp cheddar
- Roughly Chopped Bread and Butter Pickles
- Heat oil in a 12-inch frying pan over medium high. Add onion, bell pepper and celery and cook, stirring occasionally, until vegetables are soft and just beginning to brown, about 6 to 7 minutes. Season with garlic salt and pepper.
- Add turkey and cook, stirring occasionally and breaking up lumps with a wooden spoon or spatula, until meat is no longer pink, about 6 minutes. Add tomatoes, mustard, sugar, paprika,Worcestershire sauce and hot sauce and bring to a simmer. Reduce heat and cook, stirring occasionally, until mixture is thickened and heated through, about 8 to 10 minutes. Taste meat mixture and season with salt and pepper; divide among buns and serve.
- Top with optional cheese and chopped pickles.
- Taste along the way and add more of the hot sauce, Worcestershire, paprika, garlic salt, or brown sugar if you want to enhance flavors further. Season to taste.
The original recipe says you can use either red or green bell pepper, but I went with red for a couple of reasons. 1. The theme this month is RED so… yeah. And 2. I just can’t do cooked green peppers.
But feel free to use whichever you like better.
Would you add any toppings to your Turkey Joes?
Check out all the other ravishingly red recipes from our fabulous Blogger C.L.U.E. Society!
- Bacon & Cheddar Savory Bread Pudding Bites by Lisa from Authentic Suburban Gourmet
- Banana Cranberry White Chocolate Muffins by Aly from Cooking in Stilettos
- Blood Orange Mojito by Anna from annaDishes
- Buffalo Roasted Chickpeas by Janet from Cupcakes to Caviar
- Cherry Almond Coconut Bars by Jean from Lemons and Anchovies
- Dark Chocolate Pomegranate Bark by Ramona from Curry and Comfort
- Garlicky Roasted Tomatoes by Azmina from Lawyer Loves Lunch
- Love Potion #9 w/ Raspberry Chambord Ice Cubes by Christy from Confessions of a Culinary Diva
- Madam Wong’s Pizza Rolls by Kelli from Kelli’s Kitchen
- Negroni by Kate from Kate’s Kitchen
- Paloma Naranjada Cocktail by Stacy from Food Lust People Love
- Pomegranate-Lime Granita by Debra from Eliot’s Eats
- Raspberry Amaretto Bundt Cake by Liz from That Skinny Chick Can Bake
- Raspberry-Strawberry Puff Pancake by Alice from A Mama, Baby and Shar-pei in the Kitchen
- Red-Hot Currant-Glazed Pork Chops by Stacy from Food Lust People Love
- Red Velvet Cupcakes by Lea Ann from Cooking on the Ranch
- Roasted Asparagus by Kim from Liv Life
- Strawberry Chia Jam w/ Chia Seed Pancakes by Heather from girlichef
- Strawberry Vanilla Scones by Christiane from Taking on Magazines
- Tomato Herb Compound Butter by Wendy from A Day in the Life on the Farm
- Turkey Joes from annaDishes