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Turkey Joes

Cheddar Biscuits:
 2 1/4 cups (550 mL) all purpose flour
 1 tbsp (15 mL) baking powder
 ½ tsp (2 mL) salt
 ½ tsp (2 mL) cayenne pepper
 ½ cup (125 mL) cold butter, cubed
 1 1/2 cups (375 mL) shredded old cheddar cheese
 1 cup (250 mL) milk
 1 egg, lightly beaten
Turkey Filling:
 1 lb (500 g) ground Ontario turkey
 1 cup (250 mL) each, chopped onion, celery, and carrot
 2 cloves garlic, mashed
 1 tbsp (15 mL) chili powder
 2 tbsp (30 mL) tomato paste
 2 cups (250 mL) chili sauce or ketchup
 1 can (19 oz / 540 mL) diced tomatoes
To make biscuits:

In bowl, whisk together flour, baking powder, salt and cayenne. Using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs; stir in cheddar. Pour milk over top and stir with fork to form soft, ragged dough.


Turn onto a lightly floured surface and knead gently, just to form dough (it will look slightly dry but will bake up beautifully). Gently pat into a 9 x12-inch (22.5 cm x 30 cm) rectangle, about 1/2-inch (1 cm) thick. Cut into 12 3-inch (7.5 cm) squares and place about an inch apart on a parchment-lined baking sheet.


Brush top of biscuits with egg and bake in the centre of a 425 F (220 C) oven until golden, about 12 to 15 minutes. Let cool in pan on rack.

To make turkey filling:

In large deep skillet, brown turkey over medium high heat until no longer pink, about 8 minutes. Stir in onion, celery and carrot. Let cook 5 minutes. Stir in garlic, chili powder and tomato paste and cook one minute more. Stir in chili sauce and diced tomatoes. Adjust heat to maintain a gentle simmer and cook just until sauce has thickened slightly, about 15 minutes.


To serve, split biscuits in half and top with turkey mixture.

Cook's Notes:

Makes 4 to 6 servings