Ingredients:

  • 1 Tbsp Olive Oil (extra virgin)
  • 1 medium Yellow Onion, finely diced
  • 2 stalks Celery, finely diced
  • 1 medium Red Bell Pepper, finely diced
  • 5 lbs 93% Lean Ground Turkey
  • 2 cloves Garlic, minced
  • 2 Tbsp Tomato Paste (double concentrated)
  • 1 (14.5 oz) can Crushed Tomatoes
  • 1/2 cup Low-Sodium Chicken or Turkey Stock
  • 1 tsp Apple Cider Vinegar
  • 1 Tbsp Worcestershire Sauce
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Pure Maple Syrup (Grade A Dark)
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano
  • Salt and Freshly Ground Black Pepper (To taste)
  • 6 Whole Wheat Buns or Brioche Rolls (for serving)

Instructions:

  1. Finely dice the onion, celery, and red bell pepper into small, uniform pieces. Mince the garlic. Set aside all ingredients.
  2. Heat the olive oil in a large skillet over medium heat. Add the diced onion, celery, and bell pepper. Sauté gently for 5–7 minutes until softened and translucent. Season lightly with salt and pepper.
  3. Add the ground turkey to the skillet and break it up. Increase heat to medium-high. Cook for 5–6 minutes until the turkey is fully browned. Drain off any excess liquid or fat. Stir in the minced garlic and tomato paste; cook for 1 minute, stirring constantly, allowing the paste to lightly caramelize.
  4. Pour in the crushed tomatoes and the stock. Stir to combine. Add the Worcestershire sauce, apple cider vinegar, maple syrup, Dijon mustard, smoked paprika, and oregano. Bring the mixture to a gentle simmer. Reduce the heat to low, cover partially, and cook for 15–20 minutes until the sauce has thickened and clings tightly to the turkey.
  5. Taste the mixture and adjust seasoning as necessary. Lightly toast the buns. Spoon the turkey mixture generously onto the toasted buns and serve immediately.