The Sloppy Lo (Jeff Mauro) |
|
 |
Prep Time: 65 Minutes Cook Time: 50 Minutes |
Ready In: 115 Minutes Servings: 8 |
|
Ingredients:
2 tablespoons vegetable oil |
1 1/4 pound ground turkey |
1 carrot, grated |
1/2 yellow onion, diced |
one 6-ounce can pineapple juice |
2 tablespoons tomato paste |
1 cup chicken stock |
1/2 cup ketchup |
1 tablespoon dijon mustard |
1 tablespoon worcestershire sauce |
one 15-ounce can tomato sauce |
kosher salt and freshly ground black pepper |
8 whole wheat buns, buttered and toasted |
bread and butter pickles |
Directions:
1. Heat a large skillet over medium heat and add 1 tablespoon of the vegetable oil. Add the turkey to the pan and brown until it is no longer pink and the meat crumbles, 8 minutes. Remove the turkey from the pan and set it aside in a bowl or plate. Add the other tablespoon of oil to the pan, followed by the carrot, onion and 2 tablespoons of the pineapple juice, and cook until the onion becomes translucent, 8 to 10 minutes. Add the tomato paste and cook for 2 minutes. Next, add the chicken stock, ketchup, mustard, Worcestershire sauce, tomato sauce and the remaining pineapple juice. Bring to a boil, reduce to a simmer and cook uncovered until thickened and reduced by one third, 15 to 20 minutes. Add the cooked turkey to the sauce and stir to combine. Cook for 6 to 8 minutes, to warm through. Season with salt and pepper.
2. Scoop the sloppy lo mixture evenly onto the buns and top with the pickles. Serve with 14 napkins, preferably near a bathtub.
|
|