Chef John's Turkey Sloppy Joes

Chef John's Turkey Sloppy Joes

91
Chef John 19972

"This made for a very enjoyable lunch, and kept warm in a slow cooker, could also work very nicely for a Super Bowl party. It tastes enough like a traditional beef Sloppy Joe to provide that satisfying comfort food fix, yet seems much lighter."

Ingredients

40 m {{adjustedServings}} servings 394 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 394 kcal
  • 20%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 36.8g
  • 12%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 724 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

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  1. Melt butter in a heavy skillet over medium heat. Add onion; cook and stir until onion starts to brown, about 5 minutes. Season with salt and black.
  2. Mix ground turkey and 1/2 cup cold water into onions. Cook and stir, breaking up the meat, until it begins to brown, about 2 minutes. Add ketchup, brown sugar, cayenne pepper, salt, and black pepper. Cook and stir until liquid is reduced, about 5 minutes. Stir in Worcestershire sauce and cocoa powder. Cook, stirring frequently and adding up to 1 cup water if needed, until meat is cooked through and liquid is reduced and thick, 20 to 30 minutes.
  3. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Toast hamburger buns until golden, 2 to 3 minutes.
  4. Remove turkey mixture from the heat and mix in green onions and Cheddar cheese. Serve on toasted hamburger buns.
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Reviews

91
  1. 122 Ratings

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My wife and I made these last night. My wife is typically not a sloppy joe person, but she and I both absolutely loved them. Great flavor with a little bit of zip, and not overly heavy like some...

Hubby is giving 'Sheriff John's" recipe 5 stars! (Is this another Sheriff John recipe?) LOL...He is a happy man. This took me a bit longer than stated - probably not the recipes fault, it was...

This recipe was very very good!! We cut it down to 2 servings for my husband and myself. Followed everything exactly. I've made it twice now and was licking the plate! Thanks Chef John :-)