- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 celery ribs, chopped
- 1 red bell pepper, chopped
- 4 garlic cloves, finely chopped
- 2 1/2 lb ground turkey (not labeled “all breast meat”)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (28- to 32-oz) can whole tomatoes in juice
- 1/2 cup ketchup
- 2 tablespoons molasses (not blackstrap)
- 2 tablespoons cider vinegar
- 1 1/2 tablespoons Worcestershire sauce
- 1 1/4 teaspoons Tabasco, or to taste
- Cheddar buttermilk biscuits
- Heat oil in a wide 8-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, celery, bell pepper, and garlic, stirring occasionally, until golden, 10 to 12 minutes. Add turkey and sauté, stirring occasionally and breaking up large lumps with a wooden spoon, until meat is no longer pink, about 5 minutes. Stir in salt and pepper.
- Purée tomatoes with juice, ketchup, molasses, vinegar, Worcestershire sauce, and Tabasco in a blender until smooth. Add to turkey and simmer, uncovered, stirring occasionally, until sauce is thickened, 25 to 30 minutes.
- Serve turkey sloppy joes on split Cheddar buttermilk biscuits.