I found this recipe sixteen years ago in Gourmet Magazine, September 2004 issue. What really makes this flavorful and delicious sloppy Joe is the molasses, cider vinegar, ketchup and Worcestershire sauce. Also in the Sloppy Joe are onion, red bell pepper, celery, garlic, ground turkey, canned whole tomatoes, and Tabasco sauce. If you don’t include the time it takes to make and bake the cheddar biscuits, the recipe takes 40 minutes to prepare. However, to really take this sloppy Joe recipe over the top, you must make the biscuits. For the biscuits you’ll need flour, cornmeal, baking soda, baking powder, cold unsalted butter, extra sharp cheddar cheese, Parmigiano-Reggiano, scallions and buttermilk. It will take you approximately 40 minutes to prep and bake the biscuits. It takes approximately 1-3/4 hours to make this entire entree. I think you’ll agree once you eat this, it was time well spent. In fact, this would make a perfect holiday weekend dish as it can be prepared ahead and kept warm in a crock pot for your guests. You could even pour the mixture on top of a grilled burger or hot dog...yum!
 
I hadn’t made this dish in a while, and with the recent cool days we’ve had, this was a welcoming meal. My son-in-law enjoyed the supper as did my daughter. It was nice to be reminded of a wonderful recipe that hadn’t been made in a long time. 

Note: I am changing the way I post recipes. I will include the recipe in the body of the blog. At the end of the recipe, a PDF file link appears that you can click on and print directly from the web page. 

Turkey Sloppy Joes on Cheddar Buttermilk Biscuits
GOURMET Magazine SEPTEMBER 2004
 
YIELD: Makes 8 servings
ACTIVE TIME40 min
TOTAL TIME: 1 3/4 hr (includes making biscuits)
 
INGREDIENTS
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
 
PREPARATION

1. Heat oil in a wide 8-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, celery, bell pepper, and garlic, stirring occasionally, until golden, 10 to 12 minutes. Add turkey and sauté, stirring occasionally and breaking up large lumps with a wooden spoon, until meat is no longer pink, about 5 minutes. Stir in salt and pepper.
2. Purée tomatoes with juice, ketchup, molasses, vinegar, Worcestershire sauce, and Tabasco in a blender until smooth. Add to turkey and simmer, uncovered, stirring occasionally, until sauce is thickened, 25 to 30 minutes.
3. Serve turkey sloppy joes on split Cheddar buttermilk biscuits.

 
Cheddar Buttermilk Biscuits
GOURMET Magazine SEPTEMBER 2004
 
YIELD: Makes 8 biscuits
ACTIVE TIME: 15 min
TOTAL TIME: 40 min
 
INGREDIENTS

1. 
   
   • 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

PREPARATION

1. 
   
   1. Put oven rack in middle position and preheat oven to 450°F. Butter 1 large baking sheet.
   2. Whisk together flour, cornmeal, baking powder, baking soda, and salt in a bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in cheeses and scallions with a wooden spoon, then add buttermilk and stir until just combined.
   3. Drop dough in 8 equal mounds about 2 inches apart on baking sheet. Bake until golden, about 15 minutes. Transfer to a rack and cool to warm, about 10 minutes, then cut in half horizontally.

 
Cooks' notes:
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.