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Sloppy Turkey Joes

Sloppy Turkey Joes


  • 1 1/3 pounds ground turkey

  • 2 tablespoons extra virgin olive oil (EVOO)

  • 1/2 red onion

  • 1/2 red bell pepper

  • 1 tablespoon grill seasoning blend, such as McCormick brand Montreal Steak Seasoning

  • 2 tablespoons brown sugar

  • 1 tablespoon Worcestershire sauce

  • 1 cup tomato sauce

  • 4 crusty sandwich rolls, split

  • 12 celery sticks, chopped by a grown-up helper (GH)

  • 12 carrot sticks, chopped by a GH


Using a pair of scissors, cut open the package of ground turkey and hand it off to a GH. Have your GH place a big skillet over medium-high heat for you. Add the EVOO to the pan. Have the GH add the ground turkey to the pan, in case it spatters. Break the turkey up with a big wooden spoon as it starts to cook. If anyone touches the raw turkey, that person should go wash their hands now. If you are a really good chopper, using a small, sharp knife, chop up some red onion. Have your GH help you if you need it. You need half a red onion chopped up small. Pull the seeds and white membrane and the top out of a half red bell pepper and chop that up into small pieces, too. Ask for help from your GH if you need it. Add the veggies to the cooking meat and stir it together. Next, mix the following ingredients together in a small bowl: grill seasoning blend, brown sugar, Worcestershire sauce and tomato sauce. When all the ingredients are combined, pour the sauce evenly over the meat and stir everything together really well. Turn the heat down to simmer and cook the sloppy mixture for 10 minutes. Spoon a little bit of the mixture out on a teaspoon and blow on it to cool it off. Taste when cool to see if you need to adjust the seasoning. Have your GH help you serve. Place roll bottoms on plates. Use a big ice cream scoop to get a pile of sloppy meat onto each roll. Put roll tops in place and serve with vegetable sticks on the side. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to