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Turkey Joe with Kaleidoscope Slaw

Use what you have! Pork, chicken, beef, veal, beef....turkey...it's all good with this easy recipe.

2 tsp (10 mL) canola oil
1 lb (500 g) extra-lean round Ontario Turkey or Chicken
2 cups (500 mL) diced small Ontario Sweet Potato (about 10 oz/285 g)
1 Ontario Onion, chopped
1 can (19 oz/540 mL) stewed tomatoes
1/4 cup (50 mL) barbecue sauce
1/2 cup (125 mL) shredded Ontario Cheddar Cheese
4 onion buns or whole wheat Kaiser buns, toasted

Kaleidoscope Slaw:

2-1/2 tbsp (37 mL) canola oil
2 tbsp (25 mL) cider vinegar
1 tbsp (15 mL) Ontario Maple Syrup
1-1/2 tsp (7 mL) Dijon mustard                                
1/4 tsp (1 mL) each salt and pepper                          
2 cups (500 mL) each shredded Ontario Green and Red Cabbage
1 cup (250 mL) grated Ontario Carrot

In large nonstick skillet, heat oil over high heat. Add turkey, sweet potato and onion; cook, breaking up meat with wooden spoon, for 5 minutes or until browned.

Stir in tomatoes; bring to boil. Reduce heat to medium and simmer, stirring occasionally, for 7 minutes or until sweet potatoes are tender-crisp and half of the liquid has evaporated.

Stir in barbecue sauce; simmer for 1 minute or until heated through. Remove from heat. Stir in half of the cheese. Spoon turkey mixture over buns; sprinkle with remaining cheese. Serve Kaleidoscope Slaw on the side.

Kaleidoscope Slaw: In serving bowl, whisk together oil, vinegar, maple syrup, mustard, salt and pepper. Add green and red cabbage and carrot; toss to coat. Set aside.

Tips: Omit the buns and serve the turkey mixture over baked potatoes. If the stewed tomatoes are large, crush with a fork. Kick up the heat and add hot sauce or use a spicy barbecue sauce. Let the kids grate the carrot and shred the cheese.