This deliciously creamy, cheesy take on sloppy joes is pretty darn amazing! This turkey and Monterey jack version just might become one of your new favorite sandwiches.
Ingredients:
- 1 1/2 to 2 pounds ground turkey
- 1/2 cup chopped onion
- 1/4 teaspoon dried thyme
- 2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups milk (preferably not skim)
- 2 tablespoons all-purpose flour
- 6 ounces Monterey jack cheese, shredded or cubed (about 1 cup)
- 2 teaspoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- Buns or rolls for serving (I like to use these)
Directions:
In a large 12-inch nonstick skillet set over medium heat, cook the ground turkey, onion, thyme, garlic, salt and pepper for 6-7 minutes, breaking the meat into small pieces as it cooks, until it is cooked through. Drain any excess grease.
Blend the milk and flour together until smooth (I use a blender, but you could use a whisk as long as you stir like your life depends on it to eliminate any lumps).
Return the skillet to medium heat. Add the milk mixture to the ground turkey. Bring the mixture to a simmer. Reduce the heat to medium-low, and simmer for 5-6 minutes until thickened. Stir in the cheese until melted. Add the Worcestershire sauce and Dijon and stir to combine. Add additional salt and pepper to taste. Serve the meat mixture on buns (lightly warm the buns, if desired).
The sloppy joe mixture will thicken as it stands and cools, so if you won’t be serving it right away (or for reheating the leftovers), consider adding a bit more milk or broth.
