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Turkey Sloppy Joes
with Sweet Corn & Summer Bean Sauté
40 MIN
4 Servings
From the Test Kitchen
This all-American meal offers a lighter take on the beloved, comforting Sloppy Joe. We’re cooking turkey in a tomato-barbecue sauce, then spooning the savory filling into toasted buns (along with crunchy pickle chips). And on the side, we’re serving up a sauté of fresh, sweet corn and summer beans. Blanching the beans first brings out their vivid color and flavor, while also preserving their texture—they’ll still be succulent and crisp once you’ve finished them with the corn, garlic and fresh thyme.
Get Cooking-
NutritionPER SERVING
-
Calories505 Cals (est.)
fresh
ingredients
Title
-
14 oz Ground Turkey
-
4 Hamburger Buns
-
¾ cup Barbecue Sauce
-
6 oz Green Beans
-
4 oz Yellow Wax Beans
-
3 cloves Garlic
- 2 ears Of Corn
-
1 Yellow Onion
-
1 bunch Thyme
-
3 oz Dill Pickle Chips
- 2 Tbsps Tomato Paste
- 1½ Tbsps Sloppy Joe Spice Blend (Cornstarch, Sweet Paprika, Ground Yellow Mustard, Horseradish Powder, Apple Cider Vinegar Powder, Chile Powder & Celery Seeds)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 425°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Halve the buns. Peel and small dice the onion. Peel and mince the garlic. Trim off and discard the stem ends of the beans. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cobs; discard the cobs. Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves.
2
Brown the turkey:
In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the ground turkey; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned. Transfer to a bowl. Wipe out the pot.
3
Make the filling:
In the pot used to brown the turkey, heat 1 tablespoon of olive oil on medium-high until hot. Add the onion, spice blend and ¾ of the garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until dark red. Add the browned turkey, barbecue sauce and ½ cup of water. Cook, stirring occasionally, 8 to 10 minutes, or until thoroughly combined and slightly thickened. Remove from heat.
4
Blanch the beans:
While the filling cooks, add the beans to the pot of boiling water. Cook 3 to 5 minutes, or until slightly tender. Drain thoroughly; rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Wipe out the pot.
5
Finish the vegetables:
While the filling continues to cook, in the pot used to blanch the beans, heat 1 tablespoon of olive oil on medium-high until hot. Add the corn. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the thyme, blanched beans and remaining garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and fragrant. Transfer to a serving dish.
6
Finish & serve your dish:
While the vegetables cook, place the buns on a sheet pan. Toast in the oven 2 to 3 minutes, or until lightly browned and crispy. Transfer to a serving dish. Divide the filling between the toasted bun bottoms. Top with the pickle chips and toasted bun tops. Transfer the completed sloppy joes to a serving dish. Serve with the finished vegetables on the side. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 425°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Halve the buns. Peel and small dice the onion. Peel and mince the garlic. Trim off and discard the stem ends of the beans. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cobs; discard the cobs. Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves.
2
Brown the turkey:
In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the ground turkey; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned. Transfer to a bowl. Wipe out the pot.
3
Make the filling:
In the pot used to brown the turkey, heat 1 tablespoon of olive oil on medium-high until hot. Add the onion, spice blend and ¾ of the garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until dark red. Add the browned turkey, barbecue sauce and ½ cup of water. Cook, stirring occasionally, 8 to 10 minutes, or until thoroughly combined and slightly thickened. Remove from heat.
4
Blanch the beans:
While the filling cooks, add the beans to the pot of boiling water. Cook 3 to 5 minutes, or until slightly tender. Drain thoroughly; rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Wipe out the pot.
5
Finish the vegetables:
While the filling continues to cook, in the pot used to blanch the beans, heat 1 tablespoon of olive oil on medium-high until hot. Add the corn. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the thyme, blanched beans and remaining garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and fragrant. Transfer to a serving dish.
6
Finish & serve your dish:
While the vegetables cook, place the buns on a sheet pan. Toast in the oven 2 to 3 minutes, or until lightly browned and crispy. Transfer to a serving dish. Divide the filling between the toasted bun bottoms. Top with the pickle chips and toasted bun tops. Transfer the completed sloppy joes to a serving dish. Serve with the finished vegetables on the side. Enjoy!
Tips from Home Chefs