Categories: Hot Sandwich, Main Dish, Rachael Ray, Turkey
Ingredients
- 2 tablespoons vegetable oil
- 2 pounds lean ground turkey or turkey breast
- 1 onion, chopped
- 2 Fresno chili peppers or 1 Anaheim pepper, seeded and finely chopped
- 1 sweet bell pepper, seeded and chopped
- 3-4 cloves garlic, chopped
- Kosher salt and freshly ground black pepper
- 1 tablespoon paprika or smoked sweet paprika
- 1 1-inch piece fresh ginger, grated or minced
- 1 teaspoon allspice
- 1/2 teaspoon ground cinnamon
- Freshly grated nutmeg
- 2 tablespoons fresh thyme leaves, chopped
- A small handful of cilantro leaves, finely chopped or 1/2 palmful ground coriander
- For the sauce:
- 2 tablespoons cider vinegar
- 2 tablespoons dark brown sugar
- 1 tablespoon Worcestershire sauce
- Juice of 1 lime
- 1 cup tomato sauce
- 8 rolls, soft or crusty, split
- Chopped scallions, for garnish
- Chopped pickles, for garnish
- Chopped cilantro leaves, for garnish
Directions
-
Heat the oil in a large skillet over medium-high heat. When the oil ripples and is hot, add the meat and brown. Add the onion, chili, bell pepper, garlic and salt and pepper, to taste. Stir in the paprika, ginger, allspice, cinnamon, nutmeg, thyme and cilantro. Stir occasionally for 8-10 minutes.
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In a small bowl, combine the vinegar, sugar, Worcestershire sauce, lime juice and tomato sauce. Stir the sauce into the turkey mixture. Simmer for a few minutes, then serve on rolls with a garnish of scallions, chopped pickles and chopped cilantro.