Sloppy joe (turkey)

Yield: 4 Servings

Measure Ingredient
1 tablespoon Extra light olive oil with a dash of sesame oil
1 cup Diced onion
¼ cup Diced celery
2 Cloves garlic; peeled and chopped
½ Green bell pepper; cored, seeded and finely chopped
12 ounces Ground turkey or turkey breast
¼ cup Bulgur wheat
3 tablespoons Tomato paste
1 tablespoon Dark brown sugar
1 tablespoon Fresh oregano
⅛ teaspoon Freshly ground salt
¼ teaspoon Freshly ground pepper
1½ cup De-alcoholized red wine
1 cup Low-salt tomato sauce
1 teaspoon Horseradish
4 Whole wheat hamburger buns

From: "Christin (Dmstc Goddess)" <tabbi@...> Date: Tue, 20 Aug 96 18:12:58 EDT From Graham Kerr's Smart Cooking Heat oil in frying pan and stir-fry onion, celery, garlic and green pepper until just tender. Tip vegetables into a bowl and set aside.

In same pan, brown turkey. Stir in the bulgur, tomato paste and brown sugar and cook until the tomato paste's color darkens.

Sprinkle in the oregano and return the cooked vegetables to the pan. Season with salt and pepper.

Pour in 1 cup of the wine and half or the tomato sauce. Cover and cook 15 minutes.

Meanwhile, put the hamburger buns into a low oven to toast. Just before serving, stir in remaining wine and tomato sauce and the horseradish. Place the bottom side of a toasted bun on a plate and spoon the Sloppy Joe mixture over the top. Set the top just slightly over to one side to expose the filling.

JEWISH-FOOD digest V96 #004

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .

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