Turkey Sloppy Joes

Prep: 20 minutes

Cook: 40 minutes

Makes: 8 servings

Ingredients

1 tablespoon extra virgin olive oil

2 large carrots, diced (about 1 cup)

1 large onion, diced (about 1 cup)

3 cups shredded or diced cooked turkey

4 teaspoons chili powder

1 teaspoon garlic powder

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 can (14.5 ounces) diced tomatoes, undrained

1 cup Swanson Chicken Stock

1/3 cup ketchup

1/2 tsp. soy sauce

1 tablespoon cornstarch

2 tablespoons water

8 Pepperidge Farm Classic Hamburger Buns, toasted

Method

1. Heat the oil in a 12-inch skillet over medium heat. Add the carrots and cook for 2 minutes, stirring occasionally. Add the onion and cook for 2 minutes, stirring occasionally.

2. Add the turkey, chili powder, garlic powder, salt and black pepper to the skillet and cook for 4 minutes, stirring occasionally. Stir in the tomatoes, stock, ketchup and soy sauce and heat to a boil. Reduce the heat to low. Cook for 20 minutes, stirring occasionally.

3. Stir the cornstarch and water in a small cup until the mixture is smooth. Stir the cornstarch mixture into the skillet. Cook and stir until the mixture boils and thickens. Divide the turkey mixture among the buns.

For Turkey Sloppy Joe Sliders, divide the turkey mixture among 12 mini slider-sized buns.

Courtesy of Chef Ryan Scott