Turkey sloppy joe sauce is an easy and versatile basic dish you can reinvent any night of the week.
This dish started out as a way to use up the tiny broken chips at the bottom of the white bean chips bag. You see I have been collecting them in a quart jar…and the jar was full!
I remembered when I was a blue bird in elementary school (a million years ago) that we went to day camp and made megas. Megas is a tomato hamburger sauce served over corn chips with lots of cheese. Yeah, even as a kid, the only way to get me to eat meat was lots of chips and cheese!
- The key to this dish is to really brown the ground turkey. The caramelized brown bits add so much flavor. So take your time with this step and you won’t regret it.
- If you sweat your onions in bulk, you can cut down your cooking time.
- I use my tomato onion jam as a basis for the sauce but you can substitute any salsa you like.
- Adding chicken bone broth will really up the nutritional value. Plus, the added gelatin and collagen help aid in digestion.
- The tapioca starch really helps thicken up the sauce but do not use more than a teaspoon. It’s a fine line between thicken sauce that stands up on chips to a slimy congealed mess.
- Serve over pasta or noodles
- Twice baked potato skins with a faux cheese sauce
- Heck, you could even find some gluten-free buns and serve it as a sloppy joe burger. 🙂
- 1 lb ground turkey
- 1 Tbsp coconut oil
- 12 oz Tomato Onion Jam (or salsa of your choice)
- ¾ cup chopped onions, sweated (I sweat my onions in bulk then store in the freezer.)
- 3 closes roasted garlic
- 1 Tbsp tomato paste
- ¼ cup chicken stock (or bone broth)
- 1 tsp tapioca starch
- salt & pepper to taste
- Heat a skillet over medium heat. Brown the turkey in the coconut oil.
- In a small bowl, stir the tapioca starch into the chicken stock.
- Once the turkey is well-browned (don't skimp on this step), add the rest of the ingredients, including the tapioca stock mixture.
- Mix well and simmer for about 30 minutes.
Back to The Jar of Broken Chips
Now that I’m working in an office environment again, I’ve been compiling some solutions for allergy friendly lunches that don’t require a microwave. That post will come soon but here’s one idea. I’ve been taking the turkey sloppy joe sauce to work and just sprinkling the chips crumbs over the reheated sauce. That way the chips stay crunchy.
I have a spectacular broken chip recipe coming soon—Chicken Enchilada Casserole.
Note: The dollop of faux cheese on the megas picture above comes from The Ultimate Uncheese Cookbook, page 36. I really love their Crock Cheez recipe but it calls for nutritional yeast which still gives me digestive issues (to put it delicately). I test it out occasionally to see if I’m ready for yeast and… I’m still not ready.
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