Sloppy Dueys: a twist on sloppy joes and no its not tofurkey!

About 10 years ago I phased out ground beef. Why, you ask? I live in America and let’s just say the practice of making ground beef was not appropriate. My biggest challenge to this was making dinner with ground turkey instead of ground beef for children.

Children are like the CIA of food. They know everything. They can detect the slightest change in their favorite meals. One hack I had was changing the names. You can make up nonsense names or incorporate your children’s names into the food. My first real success was: Sloppy Dueys.

This is turkey sloppy joes. With the change in name there was no grand interrogation and it was an event. Their smiling, covered in sauce faces made me know I had a win.

While I typically have a vegetarian/vegan companion recipe, I do not eat “fake” meat or soy anything, so I typically eat leftovers or a burrito when I make this recipe.  I posted about my Duey yesterday so I felt this recipe was in order.

Sloppy Dueys


1 pound ground turkey

2 bottles chili sauce (I have used only one and a large squirt of ketchup, or tomato sauce)

1 bag of Cajun Mirepoix. (this is chopped onion, celery and green pepper) If you would like to chop yourself-1 small yellow onion 1 green pepper, 4 stalks of celery.

2 Tablespoons Worcestershire sauce

Salt and pepper

½ teaspoon oregano

1 Tablespoon chopped garlic

1 heaping tablespoon honey

Sliced cheese- cheddar goes well but anything you have or want!

A dash of your favorite hot sauce. You can even de-seed, rib and chop a jalapeno. If you like a bit of heat.

Buns- The sky is the limit! Onion rolls, Sweet Hawaiian rolls for sliders

I typically serve this with Sweet potato fries and peas. You can even make a “chili cheese fries” if you don’t eat bread.


Heat a large skillet with oil and get hot. I love cast-iron for this recipe.

Add chopped veggies to pan with oregano and sauté until a light gold. You don’t want them squishy, but not too crunchy either.

Add meat to pan with veggies. I do add a steak seasoning to this- just a sprinkle- there is a lot of salt in this.

Chop meat as it cooks to make it in small sloppy joe-like pieces.

When meat is cooked and all liquid is gone, add a bit of liquid (about 4 ounces) to scrape fond from the bottom of pan. I use beer and Worcestershire sauce but you can use water, stock, wine…It reduces away.

Add Chili sauce and remaining ingredients except cheese. Stir well and let simmer for about 10 minutes.

Add salt and pepper to taste. If it is too acidic add more honey. Granulated garlic also makes this amazing.

Turn off heat, spread the mixture evenly and top with cheese, allow to melt.

I toast the buns but always leave one not toasted for Duey, as he likes it squishy.

Enjoy those messy faces.



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