a bowl, a baking sheet and pan
God bless my late mother-in-law, if a recipe took more than three pots she didn't make the recipe. Tonight I made Turkey Sloppy Joes on Cheddar Buttermilk Biscuits from Gourmet Magazine's September 2004 issue. The active time for the sloppy joes is 40 minutes, add the biscuits and both recipes take 1-3/4 hours.
The buttermilk biscuits make 8, however, since it's just my husband and I, I had these biscuits in the freezer and just had to defrost them. The sloppy joe recipe is flavorful. First of all, it's made with ground turkey but also has chopped onion, celery, bell pepper and garlic. To further enhance the mixture, crushed tomatoes, which I prefer over whole tomatoes, there is some ketchup, molasses, cider vinegar and Worcestershire sauce to charge up the flavor profile.
The buttermilk biscuits has the ingredients just dumped and mixed in one bowl. You drop eight equal mounds on a cookie sheet and bake. These biscuits remind me of the cheddar bay biscuits you get at Red Lobster, but better!
So with a little planning, you can prepare this meal for your family. Since the sloppy joe mixture is made on the stove top, your kitchen stays cool. For the biscuits you can prepare them in the morning, or purchase store bought corn muffins to serve the sloppy joes over. Either way, your family will enjoys this.
Turkey Sloppy Joes on Cheddar Buttermilk Biscuits
Gourmet Magazine, September 2004
Active time: 40 minutes
Total Time 1-3/4 Hour (includes making biscuits)
“It's very important not to use all white meat in this recipe — dark meat, which is higher in fat, has far more flavor, so look for ground turkey with at least 7 percent fat.”
3 tablespoons olive oil
1 large onion, chopped
2 celery ribs, chopped
1 red bell pepper, chopped
4 garlic cloves, finely chopped
2-1/2 lb. ground turkey (not labeled "all breast meat")
1 teaspoon salt
1/2 teaspoon black pepper
1 (28- to 32-oz) can whole tomatoes in juice
1/2 cup ketchup
2 tablespoons molasses (not blackstrap)
2 tablespoons cider vinegar
1-1/2 tablespoons Worcestershire sauce
1-1/4 teaspoons Tabasco, or to taste
Cheddar Butter Biscuits
Active Time: 15 minutes
Total Time: 40 minutes
Yield: 8 biscuits
1 3/4 cups all-purpose flour
3/4 cup cornmeal (preferably stone-ground; not coarse)
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch cubes
6 oz extra-sharp Cheddar, coarsely grated (2 cups)
3 tablespoons finely grated Parmigiano-Reggiano
3 scallions, finely chopped
1 1/3 cups well-shaken buttermilk
“You can use 2 small baking sheets instead of 1 large. Bake biscuits in upper and lower thirds of oven, switching position of sheets halfway through baking. Biscuits can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature. Reheat in a preheated 350°F oven 10 minutes.”
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A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.