Sloppy Toms

It's getting to be that time of year! Well the calendar says it's Fall, but today the high here is 86. Anyway...here's a good recipe to get in the Thanksgiving Turkey Time Season groove. Ground turkey tends to be dry so you need to add some distinctive seasonings and spices to get the butterball rolling. Okay, that wasn't that funny, but it sorta is. I am not a fan of raisins, so I left them out and it was perfectly delicious. 

I served these nice little sammies with baked sweet potatoes and some cranberry relish on the side.   

3 Tablespoons extra virgin olive oil
1 medium onion, diced
8 cloves garlic, chopped
3 bay leaves
1 Tablespoon ground cumin
1 teaspoon chili powder
½ teaspoon ground allspice
1 ¼ pounds ground turkey
Kosher salt and freshly ground black pepper
1 – 6 oz. tomato paste
1/3 cup golden raisins (ugh)
½ cup chopped pimento stuffed olives, plus 2 Tablespoons olive juice
4 soft sesame buns, split

Heat olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until slightly soft, about 2 minutes.

Add the bay leaves, cumin, chili powder and allspice; toast 1 – 2 minutes. Add the turkey, 1 t. salt and pepper to taste. Cook about 5 minutes, breaking up the meat.

Add the tomato paste and stir until brick red, 3 – 4 minutes. Add 2 cups water, the raisins (ugh), olives and olive juice. Bring to a simmer, cover and cover over medium heat until thickened, about 15 minutes. Uncover and cook, stirring 3 more minutes. Season with salt and pepper.

Drizzle the cut sides of the buns with olive oil, place on a baking sheet and warm in the oven (350°) about 5 minutes. Fill the rolls with the turkey mixture.

Food Network Magazine – December 2009