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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

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.


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.


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:

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:

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.