BBQ Turkey Sloppy Joe

BBQ Turkey Sloppy Joe
  • 4Servings


  • 1 small dill pickle, chopped
  • 2 tablespoons chopped pickled jalapenos
  • 1/2 small red bell pepper, finely chopped
  • 1/2 small red onion, finely chopped
  • 1/2 cup regular or low-fat plain greek-style yogurt (optional)
  • 1 piece (1 in.) fresh ginger, grated
  • Salt and pepper
  • 1/4 cup vegetable oil
  • 1 tablespoon white wine vinegar
  • 1 bag (14 oz.) coleslaw mix or 1 small head white cabbage, shredded
  • 1 cup crushed unsweetened pineapple, lightly drained
  • 2 pounds ground all-white-meat turkey breast
  • 1 tablespoon grill seasoning
  • Salt
  • 1 red onion, chopped
  • 1 small red bell pepper, seeded and chopped
  • 1 14 ounce can tomato sauce
  • 3 tablespoons red wine vinegar
  • 3 tablespoons dark brown sugar
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon hot pepper sauce
  • 8 crusty whole grain rolls, split and toasted


Make the relish: In a bowl, stir all the ingredients together.

Make the slaw: In a small bowl, whisk together the yogurt and ginger; season with salt and pepper. Stir in the oil and vinegar. Place the coleslaw mix and pineapple in a medium bowl and pour in the dressing; toss to coat.

Make the sloppy turkey: In a large nonstick skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the ground turkey and cook, crumbling it with the back of a wooden spoon, until browned evenly, 3 to 4 minutes. Season with the grill seasoning and salt. Add the onion and bell pepper and cook until the vegetables begin to soften, 5 to 6 minutes. In a bowl, combine the tomato sauce, vinegar, brown sugar, worcestershire sauce and hot sauce. Stir the sauce into the turkey mixture. Lower the heat and let the mixture simmer for 5 minutes.

Using a large spoon or ice cream scoop, pile the sloppy turkey onto the toasted bun bottoms, then top with the jalapeno relish and the bun tops. Serve with the pineapple slaw.