Turkey Joe with Kaleidoscope Slaw

Here’s a family night meal packed with goodness. For smaller appetites, serve on small whole wheat rolls or mini burger buns.

 2 tsp (10 mL) canola oil
 1 lb (500 g) extra-lean round Ontario
 Turkey or Chicken
 2 cups (500 mL) diced small Ontario Sweet Potato (about 10 oz/285 g)
 1 Ontario Onion, chopped
 1 can (19 oz/540 mL) stewed tomatoes
 ¼ cup (50 mL) barbecue sauce
 ½ cup (125 mL) shredded Ontario Cheddar Cheese
 4 onion buns or whole wheat Kaiser buns, toasted
Kaleidoscope Slaw:
 2 -1/2 tbsp (37 mL) canola oil
 2 tbsp (25 mL) cider vinegar
 1 tbsp (15 mL) Ontario Maple Syrup
 1 -1/2 tsp (7 mL) Dijon mustard
 ¼ tsp (1 mL) each salt and pepper
 2 cups (500 mL) each shredded Ontario Green and Red Cabbage
 1 cup (250 mL) grated Ontario Carrot
Steps:
1

In large nonstick skillet, heat oil over high heat. Add turkey, sweet potato and onion; cook, breaking up meat with wooden spoon, for 5 minutes or until browned.

2

Stir in tomatoes; bring to boil. Reduce heat to medium and simmer, stirring occasionally, for 7 minutes or until sweet potatoes are tender-crisp and half of the liquid has evaporated.

3

Stir in barbecue sauce; simmer for 1 minute or until heated through. Remove from heat. Stir in half of the cheese. Spoon turkey mixture over buns; sprinkle with remaining cheese. Serve Kaleidoscope Slaw on the side.

Kaleidoscope Slaw:
4

In serving bowl, whisk together oil, vinegar, maple syrup, mustard, salt and pepper. Add green and red cabbage and carrot; toss to coat. Set aside.

Cook's Notes:
5

Omit the buns and serve the turkey mixture over baked potatoes. If the stewed tomatoes are large, crush with a fork. Kick up the heat and add hot sauce or use a spicy barbecue sauce. Let the kids grate the carrot and shred the cheese.

Category

Back to Search

BrowseCategories
AppetizerBreakfastDinnerLunch

Recent Recipes

Stuffed Pork Loin
Stuffed Meatballs
Stuffed Flank Steak with Blue Cheese and Bacon
Lamb and Feta Strudel
Split Roasted Chicken

Ingredients

 2 tsp (10 mL) canola oil
 1 lb (500 g) extra-lean round Ontario
 Turkey or Chicken
 2 cups (500 mL) diced small Ontario Sweet Potato (about 10 oz/285 g)
 1 Ontario Onion, chopped
 1 can (19 oz/540 mL) stewed tomatoes
 ¼ cup (50 mL) barbecue sauce
 ½ cup (125 mL) shredded Ontario Cheddar Cheese
 4 onion buns or whole wheat Kaiser buns, toasted
Kaleidoscope Slaw:
 2 -1/2 tbsp (37 mL) canola oil
 2 tbsp (25 mL) cider vinegar
 1 tbsp (15 mL) Ontario Maple Syrup
 1 -1/2 tsp (7 mL) Dijon mustard
 ¼ tsp (1 mL) each salt and pepper
 2 cups (500 mL) each shredded Ontario Green and Red Cabbage
 1 cup (250 mL) grated Ontario Carrot

Directions

Steps:
1

In large nonstick skillet, heat oil over high heat. Add turkey, sweet potato and onion; cook, breaking up meat with wooden spoon, for 5 minutes or until browned.

2

Stir in tomatoes; bring to boil. Reduce heat to medium and simmer, stirring occasionally, for 7 minutes or until sweet potatoes are tender-crisp and half of the liquid has evaporated.

3

Stir in barbecue sauce; simmer for 1 minute or until heated through. Remove from heat. Stir in half of the cheese. Spoon turkey mixture over buns; sprinkle with remaining cheese. Serve Kaleidoscope Slaw on the side.

Kaleidoscope Slaw:
4

In serving bowl, whisk together oil, vinegar, maple syrup, mustard, salt and pepper. Add green and red cabbage and carrot; toss to coat. Set aside.

Cook's Notes:
5

Omit the buns and serve the turkey mixture over baked potatoes. If the stewed tomatoes are large, crush with a fork. Kick up the heat and add hot sauce or use a spicy barbecue sauce. Let the kids grate the carrot and shred the cheese.

Turkey Joe with Kaleidoscope Slaw
IngredientsDirections