If you only had one chance to serve Martha Stewart something, what would it be?
Probably not a sloppy joe, right? Well, that’s exactly what I did on Food Network Star 10 years ago when I was a finalist. In my defense, she was a surprise judge and I had no idea that’s who would be on the other side of my sloppy joe.
We were told to make a dish that spoke to our audience and represented us well. I figured the laid-back and delicious nature of a Sloppy Joe would be an excellent choice – little did I know that Martha was the surprise guest judge! My version is a bit sweeter, uses ground turkey, and is appropriately named a “Sloppy Jane.” Despite my best efforts, Martha was not impressed – she even asked for a fork to taste the messy sandwich! Deep down I think she wanted to dive right in! Despite my rocky start with this recipe…it’s become a family favorite and the story is always a hit.
But can I freeze the sloppy jane mixture?
Yes! In fact, I’m planning to make these delicious Sloppy Jane’s for dinner this weekend and freeze the leftovers for Robby and Ollie to dig into later this month. Here are my best tips for freezing this recipe.
- Cool the Sloppy Jane mixture completely in the refrigerator before you freeze it.
- Label freezer bags with the date and name and lay it flat in your freezer so you can stack other frozen meals.
- The mixture is good for 3 – 6 months. If you really want to preserve it well, use vacuum bags as it keeps better, longer in the freezer.
This family-friendly, super tasty recipe is a hit for a reason. Served on a soft potato bun alongside crisp watermelon and charred corn on the cob…this is hands down one of our favorite summer meals!
Sloppy Jane Sliders
Yield 8-10 servings
This family-friendly, super tasty recipe is a hit for a reason. Served on a soft potato bun alongside crisp watermelon and charred corn on the cob...this is hands down one of our favorite summer meals!
- 3 tablespoons olive oil
- 3 pounds ground turkey
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- Kosher salt and freshly cracked black pepper
- 5 cloves garlic, grated
- 2 green bell peppers, diced
- 1 large onion, finely diced
- 1 (28-ounce) can crushed tomatoes
- 14 ounces tomato puree
- 1 cup ketchup
- 4 tablespoons brown sugar
- 3 tablespoons Dijon mustard
- 2 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 12 large potato rolls or 24 small potato rolls, lightly toasted
In a large skillet, add the olive oil and ground turkey, sprinkle with the garlic powder, onion powder, paprika, salt and pepper and cook, breaking up with the back of a wooden spoon or potato masher, until the meat is no longer pink, about 5 minutes. Add the garlic, bell peppers and onions and season with salt and pepper. Cook until the vegetables soften, about 5 minutes.
Add the crushed tomatoes, tomato puree, ketchup, brown sugar, mustard, vinegar and Worcestershire sauce. Bring the mixture to a boil, reduce to a simmer and cook, stirring occasionally, until the sauce thickens up, 10 to 15 minutes. Serve warm on toasted potato rolls.