|Dave loves Tater Tots, but I never make them, so this was a very rare treat.|
The only changes made to the original recipe are:
olive oil instead of vegetable oil
1 lb of ground turkey instead of 1.3 lbs - my grocery store only sells prepackaged ground turkey from brands like Shadybrook Farms and Butterball, which are always exactly 1 lb.
28 oz can of ground tomatoes instead of crushed - Not much of a difference, but there is a difference! Crushed tomatoes are mixed with some amount of tomato paste, so the solids to liquid ratio is different. Somehow, I misread the recipe when I was making my shopping list and thought it said diced tomatoes, which I always have in the pantry. When I noticed my error, I figured it would just make a chunkier joe. As it turns out, I didn't actually have any diced tomatoes anyway! Luckily, I found a large can of ground tomatoes tucked in the back of the cabinet. They were given to me in a very cute gift basket that included pasta makings and a huge stockpot. Um, at my bridal shower in September of 2008...
Turkey Sloppy Joes
1 Yellow Onion, diced
1 lb ground Turkey
1 tsp Kosher Salt
1 tbsp ground Cumin
1 cup Dry Red Wine
1 28-oz can ground or crushed Tomatoes
2 tbsp Worcestershire Sauce
1 tbsp Molasses
1 tbsp Red Wine Vinegar
6 Kaiser or Portuguese Rolls
2 cups shredded Cheddar Cheese
Heat the oil in a large saucepan or chef's pan over medium-high heat. Add the onions and cook until lightly caramelized, about 5 minutes. Add the ground turkey and salt and mix well. Cook for 5 to 7 minutes, or until the meat is thoroughly cooked. Mix in the cumin and cook for an additional 1 minute.
Add the red wine and reduce by 3/4. Pour in the tomatoes, stir well, and simmer for 15 minutes. Add the Worcestershire sauce, molasses, and vinegar, stir well, and cook for 2 more minutes to blend the flavors.
To serve, toast the rolls, split them, and top with cheddar cheese. Spoon on the sloppy joe mixture and serve immediately.