The Sloppy Lo
Serves: 4
Eloise Gerhold
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
45
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Vegetable Oil570 g
Ground Turkey2 tbsps
Tomato Paste1 cup
Chicken Stock1 cup
Ketchup1 tbsp
Dijon Mustard1 tbsp
Worcestershire SauceDirections:
1
Watch how to make this recipe
2
Heat a large skillet over medium heat and add 1 tablespoon of the vegetable oil
3
Add the turkey to the pan and brown until it is no longer pink and the meat crumbles, 8 minutes
4
Remove the turkey from the pan and set it aside in a bowl or plate
5
Add the other tablespoon of oil to the pan, followed by the carrot, onion and 2 tablespoons of the pineapple juice, and cook until the onion becomes translucent, 8 to 10 minutes
6
Add the tomato paste and cook for 2 minutes
7
Next, add the chicken stock, ketchup, mustard, Worcestershire sauce, tomato sauce and the remaining pineapple juice
8
Bring to a boil, reduce to a simmer and cook uncovered until thickened and reduced by one third, 15 to 20 minutes
9
Add the cooked turkey to the sauce and stir to combine
10
Cook for 6 to 8 minutes, to warm through
11
Season with salt and pepper
12
Scoop the sloppy lo mixture evenly onto the buns and top with the pickles
13
Serve with 14 napkins, preferably near a bathtub