Homegrown Ontario Turkey Joes
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In the time that it takes for your biscuits to bake, this deliciously updated “sloppy Joe” can be on the table for a nutritious weeknight meal. For an even quicker dinner – bake the biscuits and make the filling ahead and you have a meal the kids can assemble themselves and reheat in the microwave.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 537.6 |
| protein | 23.8 g |
| carbohydrates | 52.5 g |
| dietary fibre | 4.6 g |
| sodium | 917.0 mg |
| fat | 26.1 g |
| polyunsaturated_fatty acids | 2.6 g |
| saturated_fatty acids | 13.7 g |
| cholesterol | 113.4 mg |
Suggested Recipes
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Cheddar Biscuits:
2-1/4 cups (550 mL) all purpose flour
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) cayenne pepper
1/2 cup (125 mL) cold butter, cubed
1-1/2 cups (375 mL) shredded old cheddar cheese
1 cup (250 mL) milk
1 egg, scrambled
Turkey Filling:
1 lb (500 g) ground Homegrown Ontario turkey
1 cup (250 mL) each, chopped onion, celery, and carrot
2 cloves garlic, mashed
1 tbsp (15 mL) chili powder
2 tbsp (30 mL) tomato paste
1 cup (250 mL) chili sauce or ketchup
1 can (19 oz / 540 mL) diced tomatoes
Preparation:
To make biscuits:
In bowl, whisk together flour, baking powder, salt and cayenne. Using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs; stir in cheddar. Pour milk over top and stir with fork to form soft, ragged dough.
Turn onto a lightly floured surface and knead gently, just to form dough (it will look slightly dry but will bake up beautifully). Gently pat into a 9 x12-inch (22.5 cm x 30 cm) rectangle, about 1/2-inch (1 cm) thick. Cut into 12 3-inch (7.5 cm) squares and place about an inch apart on a parchment-lined baking sheet.
Brush top of biscuits with egg and bake in the centre of a 425°F (220°C) oven until golden, about 12 to 15 minutes. Let cool in pan on rack.
To make turkey filling:
In large deep skillet, brown turkey over medium high heat until no longer pink, about 8 minutes. Stir in onion, celery and carrot. Let cook 5 minutes. Stir in garlic, chili powder and tomato paste and cook one minute more. Stir in chili sauce and diced tomatoes. Adjust heat to maintain a gentle simmer and cook just until sauce has thickened slightly, about 15 minutes.
To serve, split biscuits in half and top with turkey mixture.
In bowl, whisk together flour, baking powder, salt and cayenne. Using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs; stir in cheddar. Pour milk over top and stir with fork to form soft, ragged dough.
Turn onto a lightly floured surface and knead gently, just to form dough (it will look slightly dry but will bake up beautifully). Gently pat into a 9 x12-inch (22.5 cm x 30 cm) rectangle, about 1/2-inch (1 cm) thick. Cut into 12 3-inch (7.5 cm) squares and place about an inch apart on a parchment-lined baking sheet.
Brush top of biscuits with egg and bake in the centre of a 425°F (220°C) oven until golden, about 12 to 15 minutes. Let cool in pan on rack.
To make turkey filling:
In large deep skillet, brown turkey over medium high heat until no longer pink, about 8 minutes. Stir in onion, celery and carrot. Let cook 5 minutes. Stir in garlic, chili powder and tomato paste and cook one minute more. Stir in chili sauce and diced tomatoes. Adjust heat to maintain a gentle simmer and cook just until sauce has thickened slightly, about 15 minutes.
To serve, split biscuits in half and top with turkey mixture.
Additional Information
Tags:
Main Course; Grains; Cheese/Other Dairy; Eggs; Poultry-Turkey; Vegetables; Bake; Skillet;
Source
Homegrown Ontario (www.homegrownontario.ca)
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Ask your butcher for Homegrown OntarioTM meat and poultry |
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