SLOPPY JOES, THE OLD CHILDHOOD FAVORITE, get a makeover in this weeknight dish. With turkey instead of beef and the addition of corn, cilantro, and jalapeño, this is no ordinary joe. Spoon this flavorful mixture into hamburger buns or warm tortillas for a kid-friendly main course, or try it over rice or in a lettuce cup.

　　

Ingredients

serves 4 to 6

　　1 pound ground turkey

　　1 1/2 teaspoons kosher salt, or more to taste

　　1 garlic clove, minced

　　2 tablespoons neutral-flavored cooking oil, such as canola or soybean

　　1 medium yellow onion, diced

　　1/2 red bell pepper, diced

　　1 jalapeño pepper, seeded and minced

　　1 teaspoon ground cumin

　　3/4 teaspoon chili powder

　　1 3/4 cups Chicken Stock (page 230) or store-bought low-sodium chicken broth

　　2 tablespoons tomato paste

　　1 large ear yellow corn, kernels removed (about 2/3 cup), or 2/3 cup frozen, defrosted

　　2 plum tomatoes, diced

　　1/4 cup chopped fresh cilantro

　　Freshly ground black pepper

　　

Step 1

In a medium bowl, combine the turkey, 1 teaspoon of the salt, and the garlic. Mix thoroughly.

　　

Step 2

In a large, dry skillet over high heat, sear the turkey mixture for 2 to 3 minutes on one side before stirring and breaking it apart with a spatula. Continue cooking the turkey for 5 to 7 minutes over medium heat, or until golden brown. Transfer the turkey to a bowl.

　　

Step 3

Heat the oil in the skillet and add the onion and bell pepper. Cook for 2 minutes, stirring occasionally. Add the jalapeño, cumin, chili powder, and remaining 1/2 teaspoon salt. Cook and stir for 1 minute. Stir in the stock and tomato paste and return the turkey to the pan. Bring the mixture to a boil and cook for 5 minutes, or until the liquid is reduced by half. Remove from the heat. Stir in the corn, tomatoes, and cilantro. Taste for seasoning and add salt and pepper as needed. Serve hot.

　　

Make Ahead

Step 4

This is a great make-ahead dish; cover and refrigerate the cooked turkey mixture for up to 5 days. Reheat in a saucepan on low heat.

　　Pure Flavor